This isn’t a cheese ball containing pumpkin, but a cheese ball that is shaped like one, making it a great addition to your Halloween or Thanksgiving spread. It’s a Taste of Home recipe that I adapted to be completely home-made since I didn’t feel like purchasing a pre-made cream cheese spread for it. I discovered the recipe through Dennis’ cousin, who brought the adorable cheese ball to our Thanksgiving feast last year. I ate more of it than anything else, including dessert. It was just so yummy! I like my version just as well and it was a big hit during an event at my sister’s gift boutique where I recently served it.
I’m submitting this recipe to All Through The Year Cheer‘s Halloween recipe round-up for a chance to win some Madagascar vanilla beans. If you would like to participate, check out the details here. You have until October 27th to get your recipe in!
Note to parents: don’t worry about the cayenne pepper–it just gives a flavor boost with an extremely mild heat–mild enough for children.
Pumpkin Cheese Ball
1 3/4 packages (14 ounces) cream cheese, softened
1/4 cup (2 ounces) sour cream
1 tablespoon dried chives
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 cups (8 ounces) finely shredded sharp cheddar cheese
1 celery rib or broccoli stalk
In a small bowl, beat cream cheese and sour cream until smooth. Beat in the chives, paprika, and cayenne until incorporated, then beat in the cheddar. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with crackers.
Yield: 2-1/2 cups.
Recipe source: adapted from Taste of Home