Pumpkin Cheese Ball
This Pumpkin Cheese Ball has a creamy, savory cheddar filling with ranch seasoning and a crunchy orange Cheez-It coating. A fun, make-ahead Halloween appetizer that looks like a little pumpkin!
Servings: 22
Ingredients
- 16 oz Cream Cheese softened (2 bricks)
- 2 ½ cups Sharp Cheddar Cheese finely shredded
- 1 Tablespoon Dry Ranch Seasoning Mix
- 1 ½ teaspoons Worcestershire Sauce
- ¾ teaspoon Garlic Powder
- 2 Green Onions finely chopped (or 2–3 Tablespoons fresh chopped chives)
For the Coating
- 1 cup Finely Crushed Cheez-Its (measured after crushing)
- 1 Green Bell Pepper Stem for decorating top
- Crackers for serving
Instructions
Mix the Cheeses
- In a large mixing bowl, use a fork to thoroughly combine the softened cream cheese and shredded cheddar cheese. You can also use an electric hand mixer on low speed to make mixing easier.
Add the Seasonings
- Add the ranch seasoning, Worcestershire sauce, and garlic powder. Mix thoroughly until the seasonings are evenly distributed.
Add the Green Onions
- Stir in the chopped green onions or chives until well combined.
Shape the Cheese Ball
- Lay two overlapping pieces of plastic wrap on the counter. Using a silicone spatula, transfer the cheese mixture to the center of the plastic wrap. Bring the plastic wrap up around the mixture and shape it into a ball, flattening the top and bottom slightly.
Make the Pumpkin Grooves
- Wrap four lengths of kitchen twine around the plastic-wrapped cheese ball, spacing them to create pumpkin-like grooves. Tie them snugly enough to make indentations without cutting too deeply into the cheese mixture.
Chill the Cheese Ball
- Place the wrapped cheese ball in the refrigerator and chill for at least 2 hours, or until firm. It can also be refrigerated overnight.
Remove the Twine and Plastic Wrap
- Carefully cut and remove the kitchen twine while the cheese ball is still cold. Gently peel away the plastic wrap and place the cheese ball on a serving platter.
Add the Orange Coating
- Gently press the finely crushed Cheez-Its onto the surface of the cheese ball, keeping the pumpkin grooves visible. If the crumbs aren't sticking, let the cheese ball sit at room temperature for 5–10 minutes to soften slightly before applying the coating.
Decorate and Serve
- Press the green bell pepper stem into the top of the cheese ball. Arrange crackers around the pumpkin and serve.
Notes
Softening Cream Cheese: Place the wrapped cream cheese bricks in a large bowl of hot tap water for about 10 minutes. Make sure the packaging is watertight. The cream cheese should be quite soft for easy mixing and will firm up again after chilling.
Orange Coating Options: Instead of Cheez-Its, you can try finely crushed cheese puffs, such as Cheetos Puffs, or cheese-flavored tortilla chips, such as Doritos. Use enough to cover the cheese ball. These alternatives will have slightly different flavors and textures.
Make Ahead: Prepare and shape the cheese ball up to 2 days in advance. Keep it wrapped in the refrigerator. Add the coating and pepper stem shortly before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The cracker coating will soften during storage.
Serving: Let the finished cheese ball stand at room temperature for about 15 minutes before serving for easier spreading. Don't leave it unrefrigerated for more than 2 hours.
Nutrition
Serving: 2Tbsp | Calories: 160kcal | Carbohydrates: 4g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 300mg | Sugar: 1g
