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Pumpkin Cheese Ball Recipe

Pumpkin Cheese Ball Recipe photo by Taste of Home

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Everyone will get a kick out of this creamy, savory spread. The zippy cheddar ball can be made a day ahead. —Suzanne McKinley, Lyons, Georgia

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Pumpkin Cheese Ball Recipe

Prep: 20 min. + chilling

Yield: 20 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers

Directions

In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yield: 2-1/2 cups.

Originally published as Pumpkin Cheese Ball in Taste of Home October/November 2007, p17

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Reviews for Pumpkin Cheese Ball

Pumpkin Cheese Ball

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(11-14) of 14 reviews

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Reviewed on Nov. 05, 2011 by cherrylady

We all loved this cheese ball -- great flavor. You can learn from my mistake -- do not chill before serving. I made it ahead and kept it in the fridge. It was too firm to 'break' into it. Next time I'll make it just before serving and leave it at room temperature. So simple, but looks like you fussed!

Reviewed on Oct. 29, 2011 by NormaCleo

This pumpkin cheese ball doesn't have any pumpkin in it--I was disapointed.

Reviewed on Oct. 25, 2011 by ekuhistorygirl

We have an annual pumpkin carving party and every year this is requested. Great with wheat crackers.

Reviewed on Sep. 28, 2011 by PeanutbutterandJelly

Delicious

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