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Pumpkin Cheese Ball

Pumpkin Cheese Ball

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

Oxmoor House AUGUST 2008

  • Yield: Makes 4 cups (serving size: 1 tablespoon)
  • Prep time:12 Minutes
  • Other:1 Hour

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 78%
  • Fat: 4.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.1g
  • Carbohydrate: 0.6g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.1mg
  • Sodium: 71mg
  • Calcium: 58mg
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Pumpkin Cheese Ball recipe

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