Pumpkin Cheese Ball

There's no pumpkin in this cheese ball--it's just shaped like one!


Makes 4 cups (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Other: 1 Hours

Nutritional Information

Calories 53
Caloriesfromfat 78 %
Fat 4.6 g
Satfat 3.1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 2.1 g
Carbohydrate 0.6 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.1 mg
Sodium 71 mg
Calcium 58 mg


2 (8-ounce) packages shredded extra-sharp Cheddar cheese
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
Paprika (optional)
1 broccoli stalk


1. Combine Cheddar cheese, cream cheeses, 2 teaspoons paprika, and red pepper in a big bowl. Beat at medium speed with an electric mixer until blended. Cover with plastic wrap, and chill at least 1 hour.

2. Shape cheese mixture into a ball, and place on a flat serving plate. Make vertical grooves in ball using the handle of a wooden spoon to resemble a pumpkin, and dust grooves with paprika, if you'd like. Cover cheese ball with plastic wrap, and refrigerate up to 5 days. Cut florets from broccoli; save them to eat later. Trim small leaves from broccoli stalk. Cut stalk to look like a pumpkin stem; press into top of cheese ball along with small leaves from broccoli. Serve with apple wedges or crackers.

Southern Living Kids Cookbook,

Oxmoor House

August 2008
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