Description
This Pumpkin-Shaped Cheeseball is a festive and creamy appetizer perfect for Thanksgiving or any fall gathering. Made with a luscious blend of cream cheeses, spicy ranch seasoning, scallions, and sharp cheddar, this cheeseball is shaped into a pumpkin for a fun presentation. Wrapped tightly with rubber bands to create pumpkin ridges and topped with a red pepper stem, it pairs perfectly with buttery crackers and is sure to impress your guests.
Ingredients
Scale
Base 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, can use whites if preferred)
- 1 red pepper, finely diced (save the stem)
- 2 cups shredded sharp cheddar cheese (divided use)
Instructions
- Combine Cream Cheeses: Using an electric or stand mixer, blend the 8-ounce block cream cheese and 8-ounce tub of vegetable cream cheese until smooth and creamy.
- Add Seasonings and Mix-ins: Stir in 2 tablespoons of Hidden Valley Spicy Ranch mix, 3 sliced green onions, finely diced red pepper (except the stem), and 1 cup of shredded sharp cheddar cheese until thoroughly combined.
- Prepare Plastic Wrap Base: Lay out a large sheet of plastic wrap and sprinkle about 1/4 cup of the shredded cheddar cheese onto the plastic wrap to create a base for the cheeseball.
- Shape Cheeseball: Place the cheese mixture on top of the cheddar cheese base on the plastic wrap. Sprinkle the remaining shredded cheddar cheese evenly over the top and sides of the mixture.
- Wrap Tightly: Wrap the cheeseball tightly with two layers of cling wrap to secure the shape fully.
- Create Pumpkin Indentations: Use four large and wide rubber bands (or kitchen twine) wrapped around the cheeseball, doubling each band to create deep ridges resembling pumpkin segments. Ensure the rubber bands are tight enough to shape but not to squeeze out the mixture.
- Chill to Set: Place the wrapped cheeseball in the refrigerator for a minimum of two hours, preferably overnight, to allow the flavors to meld and the shape to firm up.
- Final Presentation: When ready to serve, carefully cut off the rubber bands and remove the cling wrap. Insert the saved red pepper stem gently into the top to complete the pumpkin look.
- Serve: Serve the pumpkin-shaped cheeseball with your favorite buttery crackers and enjoy!
Notes
- This cheeseball is perfect for Thanksgiving or fall-themed parties with its festive pumpkin shape.
- Using two layers of cling wrap and tight rubber bands is essential for forming the distinctive pumpkin ridges.
- You can use regular ranch seasoning if you don’t have the spicy version; adjust to your spice preference.
- For best flavor and shape retention, chill the cheeseball overnight.
- The saved red pepper stem adds a charming pumpkin stem effect but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- 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
