Description
This Pumpkin-Shaped Cheeseball is a festive and creamy appetizer perfect for Thanksgiving or any gathering. Made with a blend of cream cheeses, flavorful ranch seasoning, sharp cheddar, and fresh vegetables, it is shaped like a pumpkin with distinct ridges and a red pepper stem for garnish. Serve chilled with buttery crackers for a delicious and fun party treat.
Ingredients
Scale
Cheeseball 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
Instructions
- Combine Cream Cheeses: Using an electric or stand mixer, blend the 8 ounce block cream cheese and 8 ounce tub vegetable cream cheese until smooth and creamy.
- Add Flavor and Vegetables: Stir in 2 tablespoons of Hidden Valley Spicy Ranch mix, sliced green onions, finely diced red pepper, and 1 cup of shredded sharp cheddar cheese into the cream cheese mixture. Mix well to combine.
- Prepare Plastic Wrap and Cheese: Lay out a large sheet of plastic wrap and sprinkle about 1/4 cup of shredded cheddar cheese onto the center.
- Form the Cheeseball: Place the cheese ball mixture on top of the sprinkled cheddar cheese on the plastic wrap. Then sprinkle the remaining shredded cheddar cheese over the top and sides of the cheese ball. Wrap tightly with two layers of cling wrap to ensure it is sealed well.
- Create Pumpkin Shape: Secure the wrapped cheeseball with four large, wide rubber bands spaced evenly around it. Double wrap the rubber bands if needed to create long indentations resembling pumpkin ridges and to prevent the cheese mixture from squeezing out.
- Chill to Set: Place the cheeseball in the refrigerator for a minimum of two hours, preferably overnight. This chilling allows the flavors to meld and helps the cheeseball hold its pumpkin shape.
- Unwrap and Decorate: When ready to serve, carefully cut off the rubber bands and remove the cling wrap. Insert the reserved red pepper stem gently into the top as the pumpkin stem.
- Serve: Plate the pumpkin-shaped cheeseball and serve with your favorite buttery crackers for a tasty and festive appetizer.
Notes
- This cheeseball has a creamy, ranch-flavored filling covered in sharp cheddar cheese, making it a crowd-pleaser and great for Thanksgiving celebrations.
- Double wrapping the rubber bands helps create the indentations and keeps the shape intact while preventing any cheese mixture from leaking.
- Allowing the cheeseball to chill overnight enhances the flavor and firmness.
- Use the red pepper stem for an authentic pumpkin look or substitute with a small piece of celery or green onion stalk if preferred.
- Serve with buttery crackers or crisp vegetables for an easy-to-eat party appetizer.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3 g
- Sodium: 787 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 50 mg
