Klassisk Ostboll

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1. 1
   Preheat oven to 400°. Toast ¾ cup raw pecans on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool 5 minutes. Chop into ¼" pieces or smaller, place in a small bowl, and let cool. Set aside.
2. 2
   Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3" overhang. Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 2 Tbsp. unsalted butter, room temperature, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. Worcestershire sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a food processor until smooth. Taste and add more onion powder, garlic powder, salt, and/or pepper if needed. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, 1–1½ hours.
3. 3
   Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in reserved pecans, pressing gently to adhere and molding ball more if needed, until well coated (the ball will be easier to mold once it’s covered in nuts). Place cheese ball on a platter and chill until firm, at least 30 minutes.
4. 4
   To serve, re-form cheese ball if needed and arrange assorted crackers around. Do ahead: Cheese ball can be made 1 day ahead. Cover and keep chilled.