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Easy Make-Ahead Pumpkin Shaped Cheese Ball for Fall Parties

A festive pumpkin cheese ball coated in nuts and crumbs, topped with a small orange pepper stem.
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Make this creamy, savory pumpkin cheese ball as a festive, no-bake centerpiece for your autumn gatherings. Shape it easily using twine and top it with a bell pepper stem.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces crumbled blue cheese (optional)
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 cup finely chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 small orange bell pepper, stem removed
  • Kitchen twine or sturdy string
  • 1 cup chopped pecans or walnuts, for coating

Instructions

  1. In a large bowl, combine the softened cream cheese, shredded cheddar, blue cheese (if using), 1/2 cup chopped nuts, chives, Worcestershire sauce, garlic powder, pepper, and salt. Mix until completely smooth and well combined.
  2. Place the cheese mixture onto a large piece of plastic wrap. Use your hands to shape the mixture into a round ball, resembling a pumpkin shape.
  3. Wrap the plastic wrap tightly around the cheese ball, ensuring the shape is maintained. Refrigerate for at least 2 hours, or until firm enough to handle.
  4. Once firm, remove the plastic wrap. Take several long pieces of kitchen twine. Starting at the top center, press the twine down into the cheese ball, wrapping it around the ball vertically and horizontally to create deep grooves that mimic pumpkin ribs. Tie the twine ends together at the top.
  5. Pour the remaining 1 cup of chopped nuts onto a shallow plate. Gently roll the cheese ball in the nuts, pressing lightly so the nuts adhere to the surface, covering all exposed cheese areas except where the twine is pressing.
  6. Cut a small piece from the top of the orange bell pepper to create a small, flat base for the stem. Insert the bell pepper piece into the center top of the cheese ball where the twine gathers, serving as the stem.
  7. Refrigerate the finished pumpkin cheese ball until ready to serve. Remove the twine just before presenting or serving.
  8. Serve with crackers, pita chips, or vegetable sticks.

Notes

  • You can prepare the cheese mixture up to two days ahead and store it tightly wrapped in the refrigerator before shaping.
  • For a smoother coating, pulse the nuts in a food processor until finely chopped, but do not let them turn into butter.
  • If you do not have blue cheese, substitute with an equal amount of Gruyère or Monterey Jack cheese.

Nutrition

Find it online: https://tastytribune.com/pumpkin-cheese-ball-recipe-fall-appetizer/