Pumpkin Shaped Cheeseball

This pumpkin shaped cheeseball is full of all the classic flavors we love and is shaped to look just like a pumpkin. It's easy and delicious!

Course Appetizer

Cuisine American

Prep Time 15

Chill Time 2

Total Time 2 15

Servings Servings

Calories 221kcal

16 ounces cream cheese softened to room temperature
2 tablespoons dry ranch powder mix
1 tablespoon worcestershire sauce
3 green onions sliced sliced- optional
1 red pepper finely diced - save the stem - You could also use a mix of colored peppers like I did.
2 cups shredded sharp cheddar cheese

Using an electric mixer cream both blocks of cream cheese until smooth,
Add ranch powder mix, worcestershire sauce, and diced pepper, stir until fully combined.
Add in one cup of shredded cheddar cheese and stir once more to ensure all ingredients are fully combined.
Spread out the plastic wrap and put ¼ cup of shredded cheese onto the wrap. Shape cream cheese mixture into a ball and place on top of the shredded cheese.
Take the remaining cheddar cheese and sprinkle all over the remainder of the cheese ball to ensure all sides are coated.
Wrap the cheese ball up tightly with the plastic wrap, 2 layers will work best so you don’t have any of the mixture coming out. Wrap the cheese ball with four large rubber bands to make the indentations for the pumpkin.
Place it into the fridge for at least 2 hours (overnight is best)
Remove from the fridge and cut off the rubber bands, unwrap and place the stem on top.
Serve with crackers or veggies. Enjoy!

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.