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Pumpkin Cheese Ball

Prep time 12 mins
Other time 1 hr
Yield Makes 4 cups (serving size: 1 tablespoon)
There's no pumpkin in this cheese ball--it's just shaped like one!


  • 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

Nutrition 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

How to Make It

  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