A Great Pumpkin Cheese Ball

3 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner
Yield
Serves 10 to 12
October 2011
RECIPE BY Gooseberry Patch

Add the stem from a real pumpkin in and your guests will do a double take. A broccoli stem is another ...edible... option.

Ingredients

  • 1 8-oz. pkg. cream cheese, softened
  • 1 10-oz. container sharp cheddar cold-pack cheese spread
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion salt
  • 1/2 cup walnuts, finely chopped
  • 1 teaspoons paprika
  • Garnishes: 1 pretzel, broken in half, and assorted crackers

How to Make It

Blend together the cheeses until smooth. Stir in the Worcestershire sauce, celery salt and onion salt, adding more to taste, if desired. Shape into a ball and set on a serving plate; cover and chill 2 to 3 hours or until firm.
Score cheese ball with vertical lines, if desired, to resemble a pumpkin. Toss walnuts with paprika; press into surface of cheese ball. Break a pretzel rod in half and insert in top for stem, if desired. Arrange crackers around cheese ball.

Gooseberry Patch Halloween

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Ratings & Reviews

ddweaver7's Review

ArgoAnne
October 22, 2012
N/A

nonnie22's Review

ddweaver7
July 05, 2012
I would recommend using grated sharp cheddar cheese rather than the cold pack. All the other ingredients will return to their naturally firm state, but cold pack spread is soft in its natural state.

ArgoAnne's Review

nonnie22
October 31, 2011
It really wasn't firm enough to make into a ball, even after refrigorating overnight. Any ideas to make it firmer? The flavor is good, but I am concerned about how to firm it up with out changing the flavor profile!
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