Add the softened cream cheese to a mixing bowl, and using a hand mixer whip it until smooth & creamy- roughly 1-2 minutes.
Add the remaining ingredients, except for the nuts, to the bowl of whipped cream cheese. Mix everything together just until evenly combined.
Lightly spray your clean hands with non stick cooking spray, and then grab the bowl/lump of cream cheese mixture. Turn it over in your hands to shape it into a uniform ball. Set the ball back in the bowl.
Spread the crushed pecan pieces onto a flat plate, and set the ball down on top of it in the center. Scoop the nuts up and around the sides of the cheeseball, pressing them in as needed until the whole ball is evenly covered.
Wrap the cheeseball tightly in cling wrap and refrigerate it for at least an hour, and up to overnight.
Remove the cheese ball from the fridge, and let it rest at room temperature 30 minutes prior to serving so that it softens.
Serve with your desired dippers, such as a variety of crackers, vegetables, and pretzels.