Pumpkin Cheeseball

Here's a nice festive looking little appetizer to serve with crackers for Thanksgiving.

But don't worry. Despite what the title might suggest, there is no pumpkin in this cheeseball. That would just be gross.

Prep Time:
½ hour

Wait Time: 3 hours

Total time: 3 ½ hours

Stuff Required:

  • 8 oz cream cheese (1 x 8 oz/250 gm packs)

  • 4 oz sharp cheddar cheese (½ x 8 oz/250 gm tub of MacLaren’s Imperial Sharp Cheese)

  • 1 green onion

  • ½ tsp Worcestershire sauce

  • 1 tbsp orange bell pepper, finely chopped

  • Red food colouring

  • Yellow food colouring

Do This:

  1. Let cheeses soften at room temperature and then blend together.

  2. Cut off about 1 ½” of the green part of the onion for the stem and set aside.

  3. Finely chop about 1 tbsp of the white part of the green onion. (You can save the rest of the green onion for use at another time.)

  4. Add Worcestershire sauce, chopped onion, chopped orange bell peppers to the cheese and mix together.

  5. Mix in red and yellow food colouring until you achieve the desired colour of your pumpkin.1

  6. Let cool in the fridge for a couple of hours.

  7. Form into a pumpkin shaped ball smoothing the sides as you go. (Wet your hands to prevent cheese from sticking to your hands.)

  8. Let pumpkin ball sit in the fridge for about another hour.

  9. Using a small paring knife, form the lines in the pumpkin.

  10. Cut a small hole in the top of the pumpkin to insert the green piece of the green onion to make the stem of the pumpkin.

  11. Spread the cheese around it to hold the stem in place.

  12. Return to the fridge until ready to serve with crackers.

1 If the pumpkin doesn’t turn out to be quite the colour you want, use Photoshop after taking your pictures to colour correct it like I did.


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