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Pumpkin-Shaped Cheeseball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 138 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Description

This Pumpkin-Shaped Cheeseball is a creamy, ranch-flavored appetizer that’s perfect for Thanksgiving or any festive gathering. Made with a blend of cream cheeses, sharp cheddar, and spicy ranch seasoning, it’s shaped into a charming pumpkin using cheese and rubber bands, then chilled to perfection. Serve with buttery crackers for a crowd-pleasing starter that’s both fun and delicious.

Ingredients

Scale

Cheeseball Mixture

  • 8 ounce block cream cheese, softened to room temperature
  • 8 ounce tub vegetable cream cheese
  • 2 tablespoons Hidden Valley Spicy Ranch mix (or regular ranch)
  • 3 green onions, sliced (green parts only, or use whites if preferred)
  • 1 red pepper, finely diced (save the stem for garnish)
  • 2 cups shredded sharp cheddar cheese, divided use

Instructions

  1. Combine Cream Cheeses: Using an electric or stand mixer, blend the 8-ounce block of softened cream cheese with the 8-ounce tub of vegetable cream cheese until smooth and well combined.
  2. Add Flavorings: Stir in 2 tablespoons Hidden Valley Spicy Ranch mix, 3 sliced green onions, 1 finely diced red pepper, and 1 cup of shredded sharp cheddar cheese. Mix thoroughly.
  3. Prepare Base Layer: Spread out a large sheet of plastic wrap and sprinkle about 1/4 cup of shredded cheddar cheese evenly over it.
  4. Shape Cheeseball: Place the cheese mixture on top of the cheddar layer, then sprinkle the remaining 1 cup of shredded cheddar cheese over the top and sides of the ball.
  5. Wrap Tightly: Wrap the cheeseball tightly with two layers of cling wrap to prevent leakage. Secure with four large, wide rubber bands evenly spaced around the ball. Double-wrap each rubber band if necessary to create indentations simulating pumpkin ribs.
  6. Chill: Refrigerate the wrapped cheeseball for a minimum of 2 hours, preferably overnight. This resting time allows flavors to meld and helps the ball maintain its pumpkin shape as it cools.
  7. Unwrap and Garnish: When ready to serve, cut off the rubber bands and carefully remove the cling wrap. Gently insert the saved red pepper stem into the top to resemble a pumpkin stem.
  8. Serve: Present the pumpkin-shaped cheeseball with your favorite buttery crackers for dipping and spreading.

Notes

  • This cheeseball combines creamy texture with ranch seasoning for a savory, crowd-pleasing appetizer perfect for Thanksgiving and other celebrations.
  • Double wrapping with cling wrap and rubber bands is essential to maintain the pumpkin shape and prevent leaks.
  • Allowing the cheeseball to chill overnight improves the flavor and firmness.
  • Use sharp cheddar for a bold, tangy flavor that complements the creamy and spicy components.
  • Serve with buttery crackers for the best pairing experience.

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 3 g
  • Sodium: 787 mg
  • Fat: 15 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 0.5 g
  • Protein: 13 g
  • Cholesterol: 50 mg

Find it online: https://mycopyrecipe.com/pumpkin-shaped-cheeseball-recipe/