Pumpkin Shaped Cheeseball
A fun holiday cheeseball shaped into a pumpkin for fall, Halloween, and Thanksgiving.
Ingredients
- 8 oz. cream cheese
- 7.5 oz. cream cheese with chives and garlic
- 16 oz. of shredded cheddar cheese - divided
- 2 tsp. of paprika
- ½ tsp. of chili powder
- 1 stalk of broccoli - floret removed
Other equipment:
- wax paper
- silicone spatula
- food prep gloves
Instructions
- mix the two types of cream cheese together
- fold in spices and half of the cheddar cheese
- on a sheet of wax paper, pour out the rest of the cheddar cheese
- place kitchen gloves on your hands and mold the cheeseball into a ball
- roll the cheese ball around in the shredded cheese
- pull the wax paper up around the cheeseball
- push a silicone spatula (or similar utensil) into the wax paper to make the ridges for the pumpkin
- pull the wax paper down
- cut the head of a large broccoli floret off of its' stem
- place the stem onto the center of the pumpkin
- serve with crackers
Video
N/A
Notes
Can I make this Cheeseball in Advance?
Yes! You can make this cheeseball at least a few days and up to five days in advance. Just cover it with plastic wrap and store it in the refrigerator until you are ready to serve it. Storing: Store on a serving platter and cover with plastic wrap in the refrigerator Leftovers: Cover leftovers with plastic wrap and store in the refrigerator for up to 5 daysWhat Can I Serve with this Cheeseball?
- butter crackers
- Ritz crackers
- sesame crackers
- Wheat thins
- Multi-Grain crackers
- sliced vegetables like cucumber, carrots, and celery sticks
- pita wedges
- tortilla chips
- corn chips
Tips and Tricks:
- I have an easy hack for making the seams of the pumpkin. Just set your cheeseball onto wax paper and pull the wax paper up around the cheeseball. Push a silicone spatula or similar utensil into the sides creating wedges
- Roll the cheeseball in a mound of shredded cheddar cheese to add even more orange to the outside, flavor, and texture
Tried this recipe?Let us know how it was!