Pumpkin Cheese Ball

Pumpkin Cheese Ball - this pumpkin shaped cheese ball is so easy to make and always a hit at parties!

Course Appetizer

Cuisine American

Keyword Pumpkin Cheese Ball, Pumpkin Shaped Cheese Ball

Prep Time 15

Chilling Time 4

Servings

Calories 345kcal

Author Melissa

Equipment

Plastic Wrap
Rubber Bands

Ingredients

16 oz cream cheese 2 blocks at room temperature
3 1/2 cups sharp cheddar cheese shredded, room temperature
1 oz ranch seasoning mix
1 1/2 cups crushed pecans optional
1/2 cup sharp cheddar cheese optional
1 bell pepper stem

Instructions

Let cream cheese and shredded sharp cheddar come to room temperature. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, cheddar cheese and ranch dressing mix.
Transfer cheese mixture to a sheet of plastic wrap and use plastic to form cheese mixture into a ball. Place 3-4 thick rubber bands around plastic wrap as pictured to shape into pumpkin. Refrigerate for at least 4 hours, or overnight. Can be made several days ahead.
For brown pumpkin, press crushed pecans into cheese ball right before serving. For orange pumpkin, gently press in finely shredded cheese. Top pumpkin with bell pepper stem to finish. Serve with crackers and sliced bell peppers.

Notes

This recipe and instructions are for one cheese ball. Use either the optional pecans or shredded cheese to decorate. To make both pumpkins, double the recipe and use both.

Nutrition