Pumpkin Cheese Ball
This Pumpkin Cheese Ball recipe is the perfect appetizer for all of your autumn parties and gatherings!
Servings: 10 servings
Ingredients
- 8 oz cream cheese softened
- 7.5 oz container of chive & onion cream cheese spread
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 8 oz sharp cheddar cheese freshly grated, divided
- 1 stem from a bell pepper
Instructions
- In a mixing bowl, beat together the softened cream cheese, chive & onion spread, salt, pepper, garlic powder, and 1 ¼ cups of the shredded sharp cheddar cheese.
- Place a double layer of cling wrap out on your countertop, long enough to wrap the cheese ball in.
- Sprinkle ⅓ cup of the cheese onto the cling wrap where the bottom of the cheese ball will sit.
- Place the cheese ball mixture over the cheese, then use the remaining shredded cheese on the top and sides to cover the cheese ball.
- Wrap the cheese ball up in the cling wrap and press to form it into a ball shape.
- Use thick rubber bands to double wrap the cheese ball into a pumpkin shape (see the pictures in the post for how to do this).
- Chill the cheese ball in the fridge for at least 2 hours, then remove the rubber bands.
- Top your pumpkin cheese ball with a bell pepper stem and serve with crackers of choice.
Nutrition
Calories: 225kcal | Carbohydrates: 3g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 376mg | Potassium: 49mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 0.001mg | Calcium: 208mg | Iron: 0.1mg