This pumpkin cheese ball is a classic make-ahead appetizer for the holidays. You can use your favorite cheese, e.g. smoked or flavored cheese and cream cheese are good options.
Prep Time::20 mins
Chill Time:: 3 hrs
Total Time:: 3 hrs 20 mins
Servings::24
Ingredients
2 (8-ounce) packages cream cheese, softened
1 tablespoon bottled hot pepper sauce
1 teaspoon paprika
1/2 teaspoon minced garlic
2 cups finely shredded yellow Cheddar cheese
1 stem from a bell pepper
crackers for serving
Directions
Gather all ingredients.
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Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined.
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Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible.
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Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.
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Sprinkle the cheese ball mound with the remaining shredded cheese.
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Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.)
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Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.)
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Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm.
Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.
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