Pumpkin-Shaped Cheddar Cheese Ball – your guests will love the cute seasonal shape! There is no pumpkin in the recipe, the inside is savory smooth cheddar, cream cheese and spices. Great to eat right away and even better when made ahead!
Growing up, we always had cheese. I remember my after-school routine of grabbing a box of crackers and a hunk of cheese (Muenster anyone?) and heading to my room for homework. Still loving cheese, I always serve it whenever we have company over. It got predictable. Guests even started calling ahead to ask me what cheese I was serving…really? You know you need to change things up when that happens! LOL!
To spice things up, literally, I started making cheese balls. This one has an ingredient that you don’t want to substitute…smoked paprika. It makes the cheese ball taste like smoked cheddar was used, instead of plain old sharp. Once the ball is mixed and chilled, the flavors blend, the cheddar disappears into the cream cheese and you are left with a ball of smooth, spiced cheese. And it spreads easily on crackers!
This party-ready cheese ball will look great on any holiday table, but is so good you will want to make it all year long!Print
Your guests will love the cute seasonal shape! There is no pumpkin in the recipe: the inside is savory smooth cheddar, cream cheese and spices. Great to eat right away and even better when made ahead!
- 2 pkgs (8 oz each) of cream cheese, room temperature (like Philadelphia Cream Cheese)
- 1 cup (8 oz) shredded sharp cheddar cheese (like Kraft’s)
- 3/4 tsp onion powder
- 1 TBSP worcestershire sauce (like Lea and Perrins)
- 1/2 tsp smoked paprika
- 1/4 tsp seasoned salt (like Lowry’s)
- pinch of cayenne
- 1 cup toasted chopped pecans
- 10-12 pistachio nuts, shelled
- 1 pretzel rod
- In a medium bowl, mix all of the ingredients until well blended and smooth.
- Using your hands, form the cheese mixture into a ball. Wrap the ball in plastic and chill until firm.
- Once cheese ball is set, put nuts on a plate and roll the ball in the nuts until completely covered.
- Using your fingers or the handle of a wooden spoon, start at nearest side and create 8 indentations around the cheese ball to resemble pumpkin sections. When done, push down on the top to flatten the cheese ball slightly.
- Break a three inch section off one end of the pretzel rod. Stick the broken section into the top of the cheese ball to create a pumpkin stem.
- Press pistachio nuts into the top of the cheese ball around the pretzel stem.
- Serve with your favorite crackers.
Note – original cream cheese and regular sharp cheddar cheese were used for this recipe. Reduced fat or fat-free cheeses have not been tested with this recipe.