Description
This Savory Pumpkin Shaped Cheese Ball is a delightful and festive appetizer perfect for fall gatherings and holiday parties. Combining creamy cream cheese, sharp cheddar, and rich pumpkin puree with aromatic sage and warm spices, this cheese ball is both flavorful and visually charming. Designed to resemble a pumpkin, it’s coated with shredded cheddar and finished with pretzel stem accents for a fun, seasonal presentation.
Ingredients
Scale
Main Ingredients
- 16 oz. cream cheese, softened
- 12 oz. cheddar cheese, finely shredded (divided)
- 8 oz. pumpkin puree (not pumpkin pie filling)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoon finely minced sage leaves
- 2 whole sage leaves (for garnish)
- 1 thick dark pretzel piece (for the stem)
Instructions
- Combine Ingredients: In a large mixing bowl, add half of the shredded cheddar cheese (6 oz), softened cream cheese, pumpkin puree, paprika, garlic powder, salt, and finely minced sage leaves. This mixture forms the flavorful base of the cheese ball.
- Mix Thoroughly: Using a hand mixer or stand mixer on high speed, blend all ingredients together until smooth and well incorporated. Taste the mixture and adjust the seasoning, especially salt, to your preference.
- Form and Chill: Use a rubber spatula to scrape down the sides of the bowl and shape the mixture into a rough ball. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. This chilling step firms up the mixture, making it easier to shape.
- Prepare for Coating: Lay a large piece of plastic wrap on your countertop and place the remaining shredded cheddar cheese on a plate nearby. These will be used to coat the cheese ball.
- Shape and Coat: Remove the chilled cheese mixture from the bowl and gently scoop it onto the shredded cheddar cheese. Roll the cheese ball around in the cheese, ensuring it is fully covered. It’s fine if you don’t use all the coating cheese.
- Final Shaping: Place the cheese ball in the center of the plastic wrap and carefully wrap it, using your hands to smooth and shape it into a pumpkin-like sphere. Secure the shape by placing 3-4 wide rubber bands evenly around the ball to create segment indentations that mimic a pumpkin.
- Firm Up Again: Freeze the cheese ball for 30 minutes or refrigerate it for up to 3 days. This step ensures the cheese ball holds its shape during serving.
- Garnish and Serve: When ready, carefully remove the rubber bands and plastic wrap. Wet your fingers to smooth out any imperfections. Insert a thick piece of broken dark pretzel as the pumpkin stem and place two whole sage leaves to simulate the vine. Serve chilled or at room temperature with crackers or pretzels.
Notes
- Do not use pumpkin pie filling; use plain pumpkin puree for best flavor and texture.
- Adjust salt and spice levels according to your taste preference.
- Chilling the cheese ball is essential for shaping and presentation.
- The rubber bands create pumpkin-like segments; be gentle when removing them.
- Can be prepared up to 3 days in advance and stored in the refrigerator.
- Serve with a variety of crackers, pretzels, or sliced vegetables for dipping.
Nutrition
- Serving Size: 1/10 of recipe (approx. 85g)
- Calories: 210 kcal
- Sugar: 1.5 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
