Pumpkin Cheese Ball
A delightful, creamy appetizer resembling a pumpkin, perfect for autumn gatherings and festive occasions.
Ingredients
Main Ingredients
- 16 ounces cream cheese, softened Ensure cream cheese is at room temperature.
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- to taste salt and pepper
- 1 cup crushed cheese crackers or chopped pecans For coating the cheese ball.
- 1 piece pretzel rod or bell pepper stem To serve as the pumpkin stem.
- to taste fresh parsley leaves For garnish.
Instructions
Preparation
- Soften the cream cheese to room temperature.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and sour cream.
- Mix until smooth and creamy.
- Add garlic powder, smoked paprika, onion powder, and salt and pepper to taste.
- Scoop the mixture onto plastic wrap and shape it into a ball. Wrap tightly.
- Refrigerate for at least 2 hours, or overnight for better flavor.
Coating and Shaping
- After chilling, roll the ball in crushed cheese crackers or chopped pecans until fully coated.
- Shape the coated ball into a pumpkin by creating ridges with twine or spaghetti.
- Insert a pretzel rod or bell pepper stem on top to complete the pumpkin appearance.
- Garnish with fresh parsley leaves.
Serving
- Let the cheese ball sit at room temperature for 15-20 minutes before serving.
- Serve with an assortment of crackers, pretzels, or fresh vegetable sticks.
Notes
To make advance preparations, this cheese ball can be made a day ahead to allow flavors to develop.