Description
Create a festive and delicious savory pumpkin-shaped cheese ball perfect for fall gatherings and holiday parties. This creamy cheese ball combines cream cheese, sharp cheddar, and pumpkin puree with savory spices and fresh sage, shaped into a charming pumpkin and garnished with a pretzel stem and sage leaves for a delightful seasonal appetizer.
Ingredients
Units
Scale
Cheese Ball Base
- 16 oz. cream cheese, softened
- 6 oz. cheddar cheese, finely shredded, divided
- 8 oz. pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 2 tablespoons finely minced sage leaves
Garnish
- 2 whole sage leaves (for the pumpkin vine)
- 1 thick dark pretzel (for the pumpkin stem)
- Remaining 6 oz. cheddar cheese, finely shredded (for coating)
Instructions
- Combine Ingredients: In a large mixing bowl, add half of the shredded cheddar cheese (6 oz), softened cream cheese, pumpkin puree, paprika, garlic powder, salt, and the finely minced sage leaves. Reserve the remaining shredded cheddar cheese for later.
- Mix Thoroughly: Using a hand mixer or stand mixer on high speed, blend the ingredients until smooth and fully combined. Taste the mixture and adjust the seasoning with more salt if necessary.
- Shape and Chill: Scrape the mixture with a rubber spatula, shaping it roughly into a ball within the bowl. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to allow the mixture to firm up for easier handling.
- Prepare Coating: On a clean surface, lay out a large piece of plastic wrap and spread the reserved shredded cheddar cheese on a plate.
- Coat the Cheese Ball: Remove the chilled cheese mixture from the bowl and place it onto the shredded cheddar cheese on the plate. Roll and press it gently so it is fully coated with the additional cheese.
- Wrap and Shape: Transfer the coated cheese ball to the center of the plastic wrap. Wrap the plastic wrap tightly around it, using your hands to refine and smooth the pumpkin shape.
- Add Rubber Bands: Place 3 to 4 wide rubber bands evenly spaced around the wrapped cheese ball to create the ribbed pumpkin effect.
- Final Chill: Place the wrapped cheese ball in the freezer for 30 minutes to firm up or refrigerate for up to 3 days until ready to serve.
- Decorate and Serve: When ready to serve, carefully remove the rubber bands and plastic wrap. Use wet fingers to patch any cracks or imperfections. Insert a thick broken pretzel piece as the pumpkin stem and arrange two whole sage leaves near the top to resemble a vine. Serve this festive cheese ball cold or at room temperature with crackers or pretzels.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for the best flavor and texture.
- Chilling the cheese ball is essential for easy shaping and preventing it from becoming too soft at room temperature.
- If you don’t have fresh sage, finely chopped dried sage can be substituted, but fresh is preferred for garnish and flavor.
- This cheese ball can be made up to 3 days in advance and kept refrigerated or frozen for convenience.
- Use wide rubber bands to create authentic pumpkin ridges for a charming presentation.
- Serve with a variety of crackers or pretzels for guests to enjoy.
Nutrition
- Serving Size: 1/10 of cheese ball (approx. 70g)
- Calories: 200
- Sugar: 1g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
