Pumpkin Cheese Ball PDF Print E-mail
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This recipe is somewhat involved; however, the clever presentation is always pleasing to adults and children alike.  Great appetizer idea for fall gatherings. . .


  • 2 8-ounce blocks extra-sharp Cheddar cheese, shredded
  • 1 8-ounce package cream cheese, softened
  • 1 8-ounce container chive-and-onion cream cheese
  • 2 tsp paprika
  • ½ tsp ground red pepper
  • 1 broccoli stalk
  • Red and green apple wedges


  1. Combine Cheddar cheese and next 4 ingredients into a bowl until blended; cover and chill 4 hours or until firm enough to be shaped
  2. Shape mixture into a ball to resemble a pumpkin; smooth outside surface with frosting spatula; make vertical grooves, if desired, using fingertips
  3. Cut florets from broccoli stalk, and reserve for another use; cut stalk to resemble a pumpkin stem; press into top of cheese ball;
  4. Serve cheese ball with apple wedges

To make ahead, wrap ball in plastic wrap (without stalk), and store in refrigerator for up to 2 days