Pumpkin Shaped Cheese Ball (Print-Friendly Version)
Creamy, smoky cheese shaped like a pumpkin, coated in crunchy chips and decorated with vibrant veggies.
# What You'll Need:
→ Cheese Mixture
01 -
227 grams softened cream cheese
02 -
113 grams shredded sharp cheddar cheese
03 -
15 ml Worcestershire sauce
04 -
2 grams garlic powder
05 -
2 grams onion powder
06 -
2 grams smoked paprika
07 -
1 gram ground black pepper
→ Fresh Vegetables
08 -
30 grams finely chopped green onions
09 -
30 grams finely chopped red bell pepper
→ Coating and Decoration
10 -
60 grams crushed nacho-flavored tortilla chips
11 -
1 broccoli stalk or large pretzel rod (for stem)
→ Serving Accompaniments
12 -
Assorted crackers and vegetable sticks
# How to Make It:
01 -
In a large mixing bowl, combine softened cream cheese, shredded cheddar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper. Mix thoroughly with a sturdy spoon or electric mixer until smooth and lump-free.
02 -
Gently fold in finely chopped green onions and red bell pepper to evenly distribute throughout the cheese mixture.
03 -
Place a sheet of plastic wrap on the countertop. Spoon the cheese mixture onto the center, gather edges, and twist tightly. Shape the wrapped mixture into a ball, molding gentle ridges to resemble a pumpkin.
04 -
Chill the wrapped cheese ball in the refrigerator for at least 120 minutes to set the shape and enhance flavor fusion.
05 -
Unwrap the chilled cheese ball and roll it in crushed nacho-flavored tortilla chips until fully coated, creating a textured surface reminiscent of pumpkin skin.
06 -
Insert a cleaned broccoli stalk or pretzel rod into the top center of the ball to form the pumpkin’s stem, adjusting for balance and aesthetic appeal.
07 -
Place the completed pumpkin-shaped cheese ball on a platter surrounded by assorted crackers and vegetable sticks. Serve immediately for optimal texture and presentation.
# Additional Tips:
01 -
Chilling the cheese ball overnight intensifies flavors and improves firmness. If coating becomes soggy after refrigeration, re-roll in fresh crushed chips before serving.