Pumpkin Cheese Ball
This pumpkin cheese ball is a rich, savory cream cheese and cheddar spread seasoned with herbs and shaped like a pumpkin. A rustic orange coating makes it a festive appetizer for Halloween, Thanksgiving, and fall gatherings.
Servings 16 servings
Calories 161kcal
Ingredients
- 16 ounces cream cheese room temperature
- 2 cups finely shredded extra sharp cheddar cheese
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried chives
- 1 1/2 teaspoons dried dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1 bell pepper stem
- 1 tablespoon cheddar cheese powder
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground turmeric
Instructions
- Beat the cream cheese and finely grated cheddar cheese with an electric mixer until smooth and evenly combined.
- Add the granulated garlic, onion powder, dried chives, dried dill, salt, and pepper. Mix until the seasonings are evenly distributed.
- Transfer the cheese mixture to a sheet of plastic wrap. Use the wrap to form it into a compact ball, then wrap securely. Flatten the top slightly to create a pumpkin shape, then wrap with a second sheet of plastic wrap.
- Tie two lengths of baker’s twine around the wrapped cheese ball, dividing it into four sections, then add two more lengths of twine to create eight sections and form the pumpkin ridges.
- Refrigerate for at least 2 hours to firm and set the shape.
- Remove the twine and plastic wrap. Whisk together the cheddar cheese powder, smoked paprika, and turmeric.
- Sprinkle the coating evenly over the entire cheese ball. Gently pat it onto the surface with your fingertips until the cheese ball is completely covered.
- Add the stem to the top of the pumpkin cheese ball. Let stand at room temperature for 10–15 minutes before serving.
Notes
- Use full-fat block cream cheese. Whipped or tub-style cream cheese is too soft to shape into a cheese ball.
- Freshly grated extra sharp cheddar blends more cohesively with the cream cheese than pre-shredded cheese, which contains anti-caking ingredients.
- For the best flavor and a firmly set pumpkin shape, refrigerate the cheese ball overnight before coating and serving.
- For mini pumpkin cheese balls, divide the mixture into 2 or 4 portions before shaping and chilling.
Nutrition
Calories: 161kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 255mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 0.3mg
