Description
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!
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
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!
Notes
- Store leftovers in the fridge for up to 5-6 days.
- Prep Time: 20
- Chill Time: 90
- Category: Appetizer
- Cuisine: American
