Description
This festive Pumpkin-Shaped Cheeseball is a creamy, flavorful appetizer perfect for Thanksgiving gatherings. Made with a blend of cream cheeses, ranch seasoning, green onions, red pepper, and sharp cheddar, it’s shaped and decorated to resemble a pumpkin, making it both delicious and visually appealing. Serve with buttery crackers for a delightful party snack.
Ingredients
Scale
Cheese Ball 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
- Mix Cream Cheeses: Using an electric or stand mixer, combine the 8-ounce block of softened cream cheese and the 8-ounce tub of vegetable cream cheese until smooth and well blended.
- Add Seasoning 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 until everything is evenly incorporated.
- Prepare Plastic Wrap and Cheese Base: Spread out a large sheet of plastic wrap and sprinkle about 1/4 cup of the shredded cheddar cheese onto it to act as a base for the cheeseball.
- Shape the Cheeseball: Place the cheese ball mixture onto the shredded cheddar cheese on the plastic wrap, then top and cover the mixture with the remaining shredded cheddar cheese, pressing gently so the cheese adheres evenly on all sides.
- Wrap and Shape Pumpkin: Wrap the cheeseball tightly with two layers of cling wrap to keep it secure. Then, use four large and wide rubber bands (or kitchen twine) wrapped around the ball to create indentations that mimic the ribs of a pumpkin. Double wrap each rubber band for deeper ridges without squeezing out the mixture.
- Chill the Cheeseball: Refrigerate the wrapped cheeseball for at least two hours, preferably overnight. This step chills it thoroughly and helps the mixture firm up while retaining its pumpkin shape.
- Unwrap and Decorate: When ready to serve, carefully cut off the rubber bands and remove the cling wrap. Gently push the saved red pepper stem into the top of the cheeseball to create the pumpkin stem.
- Serve: Present the pumpkin-shaped cheeseball with your favorite buttery crackers for scooping and enjoying this festive appetizer.
Notes
- This cheeseball gets creamier and more flavorful the longer it chills, so overnight refrigeration is best.
- If you prefer a milder flavor, use regular ranch seasoning instead of spicy ranch mix.
- The rubber bands create pumpkin-like ridges, but feel free to adjust the number or tightness to preference.
- Serve with butter crackers or crisp veggies for a crowd-pleasing party snack.
- Not suitable for lactose intolerant individuals due to cheese content.
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: 1 g
- Protein: 13 g
- Cholesterol: 50 mg
