This pumpkin cheese ball is a fun make-ahead appetizer for Thanksgiving or Halloween. You can use your favorite cheese, e.g. smoked or flavored cheese and cream cheese are good options.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 3 hrs 20 mins
Servings: 24
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon bottled hot pepper sauce
- 1 teaspoon paprika
- 1/2 teaspoon minced garlic
- 2 cups finely shredded yellow C heddar cheese
- 1 stem from a bell pepper
- crackers for serving
Steps
- Gather all ingredients.
- Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined.
- Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible.
- Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.
- Sprinkle the cheese ball mound with the remaining shredded cheese.
- Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.)
- Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.)
- Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm.
- Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.