Pumpkin Cheese Ball Recipe

 Pumpkin Cheese Ball Recipe Pumpkin Cheese Ball Recipe photo by Taste of Home Rating 5

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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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Pumpkin Cheese Ball Recipe

Pumpkin Cheese Ball

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