Pumpkin Cheese Ball

Elastics give this cheeseball the pumpkin shape!
Appetizers
Brunch
PREP TIME:
15 minutes

SERVES:

8

TOTAL COOKING TIME:

N/A
Image
INGREDIENTS
  • 2-8 oz tubs vegetable or onion & chive cream cheese spread, softened
  • 4 oz cream cheese, softened
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups orange sharp Cheddar cheese, freshly grated and divided
  • Stem from 1 red, yellow, orange or green pepper
  • 4 thick elastics

DIRECTIONS

  1. 1.
    Mix cream cheese spread, cream cheese, garlic powder, black pepper and one cup shredded cheddar cheese.
  2. 2.
    Roll into a ball on a large sheet of plastic wrap.
  3. 3.
    Sprinkle about a 1/3 cup of the shredded cheddar cheese onto the plastic wrap where the bottom of the cheese ball will sit.
  4. 4.
    Use the remaining shredded cheese on the top and sides to cover the cheese ball.
  5. 5.
    Wrap up the cheese ball in an additional layer of plastic wrap.
  6. 6.
    Wrap four large and wide rubber bands to get long indentations for pumpkin shape.
  7. 7.
    Place cheese ball into the fridge for a minimum of two hours (overnight is best.)
  8. 8.
    When ready, cut off the rubber bands and carefully remove the plastic wrap. Then gently push the pepper stem to the top.
  9. 9.
    Serve with crackers.