In a large mixing bowl, combine 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese. Use a hand mixer on medium speed for about 2–3 minutes until the mixture is completely smooth and creamy, with no lumps remaining.

Gently fold in 1 cup of dried cranberries and 1 cup of well-drained crushed pineapple using a spatula. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/4 teaspoon of black pepper.

Once fully combined, use your hands to shape the mixture into a ball. Wrap the formed cheeseball in plastic wrap.

Refrigerate the wrapped cheeseball for at least 2 hours or until it is firm.

After chilling, remove the cheeseball from the refrigerator and unwrap it. On a plate, spread 1 cup of chopped pecans evenly. Gently roll the cheeseball in the pecans until it is fully coated.

For optimal texture and flavor, let the cheeseball sit at room temperature for about 30 minutes before serving.