Every fall party needs a cheese ball, and this one dresses up for the season. It’s a classic creamy cheddar cheese ball, shaped with a few rubber bands to look like a pumpkin, rolled in crushed orange cheese crackers and finished with a pretzel stem.
It takes about 15 minutes to put together, and it’s even better made the day before, so it’s perfect for a busy Halloween or Thanksgiving.
Why You’ll Love This Cheese Ball
- Easy and festive. It looks clever, but it’s just a cheese ball with a simple trick.
- Make it ahead. It needs to chill anyway, so make it the night before.
- Everybody likes it. Sharp cheddar, cream cheese and a little garlic and onion.
- Goes with everything. Crackers, pretzels, apple slices and veggies.
What You’ll Need
- Cream cheese. Two 8-ounce blocks, softened.
- Sharp cheddar cheese. Two cups, finely shredded. Shredding your own block melts and blends more smoothly.
- Seasonings. Garlic powder, onion powder, smoked paprika and a splash of Worcestershire sauce.
- Green onions. A couple of tablespoons, finely chopped.
- For the outside. About 1 1/2 cups of finely crushed orange cheese crackers or cheese-flavored corn chips.
- For the stem. A pretzel rod or the stem cut from a bell pepper.
- You’ll also need: plastic wrap and 4 to 6 rubber bands.
How to Make a Pumpkin Cheese Ball
1. Mix the cheese. In a bowl, beat the cream cheese until smooth. Add the cheddar, garlic powder, onion powder, paprika, Worcestershire and green onions, and mix until combined.
2. Shape a ball. Scoop the mixture onto a large sheet of plastic wrap. Gather the wrap around it and shape it into a ball.
3. Make the pumpkin ridges. Wrap 4 to 6 rubber bands around the plastic-covered ball, crossing at the top and bottom like the lines on a pumpkin. Press the top down gently to flatten it a little.
4. Chill. Refrigerate for at least 2 hours, or overnight, until firm.
5. Coat and decorate. Remove the rubber bands and plastic wrap. Roll the cheese ball in the crushed crackers, pressing them on gently. Use a butter knife to deepen the ridges if needed, and push a short pretzel rod into the top for the stem.
6. Serve. Set it on a platter surrounded by crackers, pretzels, apple slices and celery.
Tips for the Best Cheese Ball
- Soften the cream cheese all the way. It mixes smoothly and doesn’t leave lumps.
- Use finely shredded cheddar. Large shreds make the ball hard to shape.
- Coat it just before serving. Crushed crackers stay crunchier that way.
- Let it sit out 15 minutes. A slightly softened cheese ball is easier to spread.
Variations
- Bacon ranch: Add 1/2 cup cooked crumbled bacon and 1 tablespoon dry ranch seasoning.
- Pecan coating: Roll it in finely chopped pecans for a classic look.
- Spicy: Add a finely diced jalapeño and use pepper jack instead of half the cheddar.
Make Ahead and Storage
Make ahead: Shape and chill the cheese ball up to 2 days ahead. Add the coating and stem on the day you serve it.
Storage: Wrap leftovers and keep them in the fridge for up to 4 days. The coating will soften.
Freezer: You can freeze the uncoated cheese ball, well wrapped, for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes, but chop it a little finer so the ball holds together and looks smooth.
What can I use instead of rubber bands?
Kitchen twine works the same way. Or skip the bands and press the ridges in with the back of a butter knife after chilling.
How many people does it serve?
About 12 as part of an appetizer spread.
Set it out on the table and watch it become the center of attention.
Pumpkin-Shaped Cheese Ball
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Ingredients
- 16 oz cream cheese softened (2 blocks)
- 2 cups sharp cheddar cheese finely shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 2 tbsp green onions finely chopped
- 1 1/2 cups orange cheese crackers finely crushed
- 1 pretzel rod for the stem
Instructions
- Beat the cream cheese until smooth, then mix in the cheddar, seasonings, Worcestershire and green onions.
- Form into a ball in plastic wrap and wrap 4 to 6 rubber bands around it to make pumpkin ridges.
- Refrigerate at least 2 hours or overnight.
- Unwrap, roll in the crushed crackers and push a pretzel rod into the top for a stem.
- Serve with crackers, pretzels, apple slices and celery.
