Description
This delightful Pumpkin Cheese Ball is a festive appetizer perfect for fall gatherings. Made with creamy cream cheese and sharp cheddar cheese, seasoned with garlic and onion powders, and studded with green onions, it’s shaped into a pumpkin form and coated with crispy bacon and toasted pecans. Served with crackers or pretzels, it’s easy to prepare, visually stunning, and packed with savory flavor.
Ingredients
Scale
Cheese Ball Base
- 16 ounces cream cheese, room temperature (2 bricks)
- 2 cups freshly shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ⅛ teaspoon ground black pepper
Coating
- 5 slices bacon, cooked until very crispy
- ¾ cup toasted pecans
Garnish and Serving
- Stem from a mini pumpkin or bell pepper
- Crackers or pretzels for serving
Instructions
- Prepare the Cheese Mixture: Using a hand mixer, beat the room temperature cream cheese in a large bowl until smooth and creamy to form the base of your cheese ball.
- Mix in Seasonings and Cheese: Add the freshly shredded cheddar cheese, garlic powder, onion powder, chopped green onions, and ground black pepper to the bowl. Beat again until all ingredients are evenly combined and smooth.
- Form the Cheese Ball: Use a spatula to gather the cheese mixture into the center of the bowl. Lightly oil your hands to prevent sticking, then shape the mixture into a round ball.
- Secure the Shape: Wrap the cheese ball tightly in plastic wrap. Secure 4 pieces of kitchen twine or rubber bands around the wrapped cheese ball, crossing at the top and middle, to create the distinctive pumpkin ridges.
- Chill the Cheese Ball: Place the wrapped cheese ball in the refrigerator and chill for at least 1 hour to firm up the shape.
- Prepare the Coating: Add the crispy bacon slices and toasted pecans to a food processor. Pulse until the mixture reaches a crumb-like consistency suitable for coating.
- Coat the Cheese Ball: Remove the cheese ball from the refrigerator and unwrap it. Use your hands to gently press and coat the surface evenly with the bacon and pecan crumbs.
- Add the Stem: Place the mini pumpkin or bell pepper stem on top of the cheese ball to enhance the pumpkin appearance.
- Serve: Present the finished pumpkin cheese ball with crackers or pretzels for spreading and enjoy your festive appetizer.
Notes
- If the cheese ball is too soft or wet, refrigerate it for an additional hour or overnight to firm up. Alternatively, add a bit more shredded cheddar cheese to the mixture before shaping.
- Allow the cheese ball to sit at room temperature for 20-30 minutes before serving to make it easier to spread on crackers or pretzels.
- Do not leave the cheese ball unrefrigerated for more than 2 hours to ensure food safety.
- Store leftover cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1/10 of cheese ball with coating
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg
