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–+ servings
Pumpkin Cheese Ball

Pumpkin Cheese Ball

Cute and seasonal with great flavor, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.
Author: Inger
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Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 144 kcal

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 cup shredded cheddar lightly packed, room temperature
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon granulated onion
  • ½ teaspoon garlic powder
  • 3 squirts Sriracha or a dash of Tabasco or to taste
  • ¼ cup pecans finely chopped
  • 1 bell pepper stem

Instructions
 

  • Process the cream cheese in the food processor until smooth.
  • Add the remaining ingredients except the nuts and pepper stem and process until well blended. Taste and adjust amount of hot sauce.
  • If cheese mixture is too soft to hold a shape, refrigerate briefly until it can be formed.
  • If it will hold a shape, form into a ball, and wrap in plastic wrap to partly firm up and refrigerate again. Check occasionally and adjust shape as needed. Mine tended to slump and get too flat on the bottom.
  • When partly firm, put 3 rubber bands around the plastic to form the pumpkin ridges. Place back in the refrigerator overnight or until firm.
  • Before serving, toast pecans if desired and finely chop.
  • Gently press into the cheese ball.
  • Trim the pepper stem of any remaining pepper flesh, then press into the top of the cheese ball.

Nutrition

Calories: 144kcalCarbohydrates: 2gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 161mgPotassium: 58mgFiber: 0.3gSugar: 1gVitamin A: 420IUVitamin C: 0.4mgCalcium: 105mgIron: 0.2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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