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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 minutes
Chilling Time 4 hours
Servings 10
Calories 345 kcal
Author Melissa

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

  1. 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.

  2. 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.

  3. 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.

Recipe 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 Facts
Pumpkin Cheese Ball
Amount Per Serving
Calories 345 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 97mg32%
Sodium 639mg28%
Potassium 107mg3%
Carbohydrates 4g1%
Sugar 2g2%
Protein 14g28%
Vitamin A 1062IU21%
Calcium 370mg37%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.