How tight should the rubber bands be?u003cbr/u003e

The rubber bands should be tight enough to leave the long imprints and change the form, but not so tight that it’s hard to get on or off without ruining the cheeseball.

Do I need to let it set in the fridge before eating?u003cbr/u003e

You can enjoy it right after it’s made, but it will be a bit messy and a bit too soft. It likely will not hold the pumpkin shape. Letting it set in the fridge makes it more manageable.

How is this best stored?u003cbr/u003e

It is best stored in it’s plastic wrap in the fridge for up to 5-6 days. Do not store at room temperature.

What if I run out of cheddar cheese and there are still bare spots?u003cbr/u003e

If you still have bare spots then try rearranging the cheddar cheese on the ball to cover it completely, or use more shredded cheese. But there should be plenty of cheese to cover it completely.

Will this hold up for an hour or two out of the fridge?u003cbr/u003e

Yes, as long as it had the initial time to set, it should be fine to leave out for a little bit to be enjoyed at a party or dinner for an hour or so.

Pumpkin Shaped Cheese Ball (Easy Fall Appetizer)

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Pumpkin Shaped Cheese Ball (Easy Fall Appetizer)

Recipe by Rose Atwater

This festive Pumpkin-Shaped Cheese Ball is an easy Fall appetizer you’ll love! With just a few simple ingredients, it’s cheesy and rich. This perfect appetizer would be great to serve at Halloween, Thanksgiving, or any Fall party in between!

Total Time1 hour 50 minutes
Yield1 Cheeseball 1x

Ingredients

Scale

2 (8 ounce) blocks Cream Cheese, softened to room temperature
8 ounces Cheddar Cheese, finely shredded & divided
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Salt & Pepper, to taste
1 Red Bell Pepper, diced. Save the whole stem.
2 tablespoons diced green onions

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Instructions

Beat the softened cream cheese until nice and smooth.
Then add the spices and half of the shredded cheddar cheese. Keep mixing until the cream cheese mixture is thoroughly combined.
Stir in the diced green onions and red pepper (saving the stem for later).
Form the cheese ball mixture into a round shape. It will be sticky!
Divide the rest of the shredded cheddar cheese and place half on a plate. Transfer the cream cheese ball onto the shredded cheese and press it down so the cheese sticks.
Roll and add more cheese as needed until all sides of the cheese ball are completely covered. Keep it in the ball shape as you cover all of the cream cheese mixture with shredded cheddar.
Place cheese ball on a large sheet of plastic wrap and wrap it up! Then wrap again to have a double-layer of plastic wrap.
Use 3 rubber bands (or kitchen twine) to wrap around the ball to form the pumpkin shape with the long indentations.
Place the wrapped cheese ball in the fridge for at least 90 minutes to firm up.
When you’re ready to serve your cheese ball pumpkin, remove the rubber bands and cling wrap, stick the pepper stem on top of the cheese ball and serve with your favorite crackers!

Equipment

Hand Mixer

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Plastic Wrap

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Notes

Store leftovers in the fridge for up to 5-6 days.

Prep Time: 20
Chill Time: 90
Category: Appetizer
Cuisine: American

Find it online: https://rosebakes.com/pumpkin-shaped-cheese-ball-easy-fall-appetizer/