BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add egg, salt and chili flakes; mix well. Stir in cheese; set aside. Mix flour and ground pecans in medium bowl until well blended. Gradually add to cream cheese mixture, stirring with wooden spoon until well blended after each addition. (You may need to mix the last of the flour in with your hands.)
DIVIDE dough in half. Place on floured surface; shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap. Refrigerate 8 hours or overnight.
PREHEAT oven to 350°F. Cut each log into 1/8-inch-thick slices; place, 2 inches apart, on parchment-covered baking sheets.
BAKE 15 minutes or until edges are lightly browned. Remove from baking sheets to wire racks; cool completely.
