Pumpkin Cheese Ball
Bring some festive flair to your next gathering with this vibrant and flavorful Pumpkin Cheese Ball! Perfect for fall celebrations, this no-cook appetizer combines the creamy richness of cream cheese and sharp cheddar with a delightful blend of garlic, onion, paprika, and a touch of Worcestershire sauce for a savory punch. Coated in crushed nacho cheese chips or crackers for a crispy, tangy exterior, this cheese ball is shaped like a pumpkin, complete with a pretzel rod stem and optional parsley leaf garnish for a whimsical touch. Ready in just 20 minutes of prep and ideal for serving with crackers, veggies, or your favorite dippers, this easy, make-ahead recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat. Perfect for Halloween, Thanksgiving, or any fall-themed party!
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 2 cups Shredded sharp cheddar cheese
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tbsp Worcestershire sauce
- 0.5 tsp Salt
- 2 cups Crushed nacho cheese chips (e.g., Doritos) or finely crushed cheese crackers
- 1 piece Pretzel rod (for the pumpkin stem)
- 2 leaves Fresh parsley leaves (optional, for garnish)
Instructions
In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese using a hand mixer or spatula until well blended.
Add the garlic powder, onion powder, paprika, Worcestershire sauce, and salt to the cheese mixture. Mix thoroughly to distribute the seasoning evenly.
Lay out a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the center of the wrap and shape it into a rough ball.
Wrap the cheese ball tightly in the plastic wrap and use your hands to mold it into a round, pumpkin-like shape. For added detail, use rubber bands or kitchen twine to create indentations to mimic the ridges of a pumpkin. Chill the wrapped cheese ball in the refrigerator for at least 2 hours or until firm.
Once chilled, remove the cheese ball from the refrigerator and discard the plastic wrap. Roll the cheese ball in the crushed nacho cheese chips or finely crushed cheese crackers, pressing lightly to coat the outside completely.
Transfer the coated cheese ball to a serving plate. Insert a pretzel rod into the top of the cheese ball to serve as the 'pumpkin stem.' Optionally, place parsley leaves around the stem for a decorative touch.
Serve immediately with crackers, vegetables, or other dippers of your choice. If not serving right away, refrigerate the cheese ball until ready. Let it sit at room temperature for 10-15 minutes before serving for easier spreading.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
