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Pumpkin Cheese Ball

A “sure to delight” treat for festive gatherings.

Pumpkin Cheese Ball


2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container chive-and-onion cream cheese, softened

2 teaspoons paprika

½ teaspoon ground red pepper

1 broccoli stalk

Red and green apple wedges


1. Combine first 5 ingredients in a medium bowl until blended.  Cover and chill 4 hours or until mixture is firm enough to be shaped.

2.  Shape mixture into a ball to resemble a pumpkin.  Smooth entire outer surface with a frosting spatula or table knife.  Make vertical grooves in ball, if desired, using fingertips.

3. Cut florets from broccoli stalk, and reserve for another use.  Cut stalk to resemble a pumpkin stem, and press into top of cheese ball.  Serve cheese ball with apple wedges.

Yield:  Makes 16 Appetizer Servings

*Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days.  Attach stalk before serving.


Adapted from Southern Living Annual Recipes

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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