It’s the technique that makes this cheesball unique! I used a favorite cheesy combo for the ball but your favorite recipe could be used instead! Perfect snack for a fall gathering including Halloween and Thanksgiving.
Pumpkin-Shaped Cheeseball Yields a smaller sized cheesball for about 6 to 8; double for larger groups
8 ounce block cream cheese (softened to room temperature)
1 to 1 1/2 tablespoons ranch dressing mix
3 to 4 tablespoons sour cream
1 1/2 cups shredded sharp Cheddar cheese or use a Mexican-blend cheese
1/2 cups FINELY grated sharp Cheddar cheese for coating
To Finish: Pepper stem or pretzel stick + sage leaves
- Using a mixer, combine cream cheese and minimum amount of ranch dressing mix.
- Add 1 1/2 cups Cheddar cheese and enough sour cream to make a moist and pliable ball. Taste and add more rand dressing mix if desired.
- Spread out a large sheet of plastic wrap.
- Gather cheese mixture into a ball and place in the center of the plastic wrap.
- Use the finely shredded Cheddar cheese to coat sides and top of the cheese ball, distributing it as evenly as possible. (Finely shredded Cheddar will easily blend into the ball and create the orange color.)
- Gather the plastic wrap around the ball; add a 2nd layer of plastic wrap for added strength. Ball needs to be well-wrapped and wrapped tightly.
- Cut 4 pieces strings of kitchen twine and arrange in an overlapping spider web arrangement (see photo below); set the wrapped cheeseball in the center of the "web".
- Draw up one string, tighten the sting to create a pumpkin-type ridge; tie a knot. Continue with the remaining strings, smoothing edges with your fingers. Make a slight indentation at the top to create a slope for the stem.
- Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.
- When ready, cut off the strings and carefully remove the cling wrap.
- Gently push a pepper stem or pretzel stick into the top of the “pumpkin” and add a couple of sage leaves.
- Serve with your favorite crackers or a combo or crackers and fresh veggies, etc.
8 ounce block cream cheese (softened to room temperature)
1 to 1 1/2 tablespoons ranch dressing mix
1 1/2 cups shredded sharp Cheddar cheese or use a Mexican-blend cheese
1/2 cups FINELY grated sharp Cheddar cheese for coating
To Finish: Pepper stem or pretzel stick + sage leaves
- Using a mixer, combine cream cheese and minimum amount of ranch dressing mix.
- Add 1 1/2 cups Cheddar cheese and enough sour cream to make a moist and pliable ball. Taste and add more rand dressing mix if desired.
- Spread out a large sheet of plastic wrap.
- Gather cheese mixture into a ball and place in the center of the plastic wrap. t
- Use the finely shredded Cheddar cheese to coat sides and top of the cheese ball, distributing it as evenly as possible. (Finely shredded Cheddar will easily blend into the ball and create the orange color.)
- Gather the plastic wrap around the ball; add a 2nd layer of plastic wrap for added strength. Ball needs to be well-wrapped and wrapped tightly.
- Cut 4 pieces strings of kitchen twine and arrange in an overlapping spider web arrangement (see photo below); set the wrapped cheeseball in the center of the "web".
- Draw up one string, tighten the sting to create a pumpkin-type ridge; tie a knot. Continue with the remaining strings, smoothing edges with your fingers. Make a slight indentation at the top to create a slope for the stem.
- Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.
- When ready, cut off the strings and carefully remove the cling wrap.
- Gently push a pepper stem or pretzel stick into the top of the “pumpkin” and add a couple of sage leaves.
- Serve with your favorite crackers or a combo or crackers and fresh veggies, etc.
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