Soften the cream cheese. Let the cream cheese stand at room temperature for 30 minutes to 1 hour, until soft all the way through. Cold cream cheese will not beat smooth, and lumps will stay in the finished ball.

Beat the cream cheese. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until completely smooth, about 30 seconds to 1 minute. Scrape down the sides of the bowl.

Mix in the cheese and seasonings. Add the grated cheddar, green onions, Worcestershire sauce, hot sauce, dried parsley, garlic powder, oregano, and black pepper. Mix on low speed until just combined, scraping the bowl as needed. Do not overmix once the cheddar is in, or the texture turns pasty.

Shape the ball. Scoop the cheese mixture onto a large sheet of plastic wrap. Wrap it up and form it into a round ball with your hands, smoothing the surface through the plastic.

Chill for 1 hour. Refrigerate the wrapped ball for 1 hour, until firm enough to hold its shape and take the coating. Do not skip this step: a warm ball slumps and the pecans slide off.

Roll in pecans and rest before serving. Spread the chopped pecans and the fresh parsley, if using, on a large plate. Unwrap the chilled ball and roll it gently in the pecans, pressing lightly so the whole surface is coated. Place on a serving plate and let it stand at room temperature for 20 minutes before serving, so it softens just enough to spread. Serve with crackers, pretzels, or vegetables.