Pumpkin Cheese Ball
A festive and creamy cheese ball that adds a delightful twist to your gatherings. Perfect for snacks or parties and customizable for your taste!
Ingredients
For the cheese ball
- 16 oz cream cheese, softened Ensure cream cheese is fully softened for easy mixing.
- 2 cups sharp cheddar, shredded
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp smoked paprika (+ extra for coating)
- ¼ tsp onion powder
- to taste Salt & pepper Adjust seasoning to preference.
For coating and decoration
- 1 cup crushed cheese crackers or finely chopped pecans Use whichever you prefer for coating.
- 1 pretzel rod or bell pepper stem Used for the pumpkin stem.
- to taste Fresh parsley leaves Optional garnish.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese, shredded cheddar, sour cream, garlic powder, smoked paprika, onion powder, salt, and pepper together until the mixture is smooth and creamy.
- Scoop the mixture onto a piece of plastic wrap and form it into a ball shape. Wrap it up and place it in the fridge to chill for at least 2 hours, or overnight for best results.
Coating and Shaping
- Once chilled, remove the cheese ball and roll it in the crushed crackers or nuts until completely covered.
- Use twine or uncooked spaghetti noodles to gently press ridges around the cheese ball to give it a pumpkin shape, then carefully remove the twine or noodles.
- Insert a pretzel rod or bell pepper stem into the top of the cheese ball.
- Garnish with fresh parsley leaves if desired.
Serving
- Let the cheese ball sit at room temperature for 15–20 minutes before serving it with your favorite crackers, pretzels, or crunchy veggies.
Notes
If you have leftovers, keep the cheese ball covered in the fridge for up to one week. Pull it out 15 to 20 minutes before serving to let it soften for easier dipping. For a spicy twist, mix in diced jalapeños or a dash of hot sauce before shaping.