Who says cheese balls have to be round? Shape this one into a cute little pumpkin to match its flavor. It just takes some rubber bands.

Annie Peterson
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

hands-on:
15 mins
total:
4 hrs 15 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream cheese, 1 1/4 cups cheddar cheese, the pumpkin, butter, sage, paprika, garlic powder, and 1/4 tsp. each salt and black pepper. Beat with a mixer on medium until fluffy. Chill, covered, 4 to 24 hours.

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  • Wrap in plastic wrap and shape into a ball. Unwrap; roll ball in remaining 3/4 cup cheddar. Serve with crackers. Serves 24.

To shape into a pumpkin:

After rolling the cheese ball in the remaining cheddar cheese, rewrap the ball in plastic wrap. Place a few rubber bands vertically around the cheese ball to form ridges. Chill 30 minutes. Before serving finish with sage leaves and a pickled green bean (or cinnamon stick) stem to complete the pumpkin cheese ball look.

Nutrition Facts

123 calories; fat 11g; cholesterol 34mg; saturated fat 7g; carbohydrates 2g; mono fat 3g; sugars 1g; protein 4g; vitamin a 1565.9IU; vitamin c 0.4mg; thiamin 10mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 4.6mcg; vitamin b12 0.1mcg; sodium 159mg; potassium 52mg; calcium 89mg; iron 0.2mg.
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