Pumpkin Cheese Ball – a delicious recipe with Cheddar cheese, cream cheese, cream cheese, paprika, ground red pepper, Paprika. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Combine Cheddar cheese, cream cheeses, 2 teaspoons paprika, and red pepper in a big bowl. Beat at medium speed with an electric mixer until blended. Cover with plastic wrap, and chill at least 1 hour.
2
Shape cheese mixture into a ball, and place on a flat serving plate. Make vertical grooves in ball using the handle of a wooden spoon to resemble a pumpkin, and dust grooves with paprika, if you'd like. Cover cheese ball with plastic wrap, and refrigerate up to 5 days. Cut florets from broccoli; save them to eat later. Trim small leaves from broccoli stalk. Cut stalk to look like a pumpkin stem; press into top of cheese ball along with small leaves from broccoli. Serve with apple wedges or crackers.
388
kcal
Calories
34
g
Fat
6
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (8-ounce) packages shredded extra-sharp Cheddar cheese, 1 (8-ounce) package cream cheese, softened, 1 (8-ounce) container chive-and-onion cream cheese, 2 teaspoons paprika, and more.
Yes, Pumpkin Cheese Ball falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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