If you follow me on Instagram, you’ve seen this every year at my annual Halloweentown/Hocus Pocus watch party I do with my girlfriends. I’ve been making this recipe since I was a teenager and yet somehow it’s never made it on The Rose Table until now! Probably because I usually make it Halloween weekend and no one cares about Halloween recipes in November. Thankfully, I decided to make it early this year as a cocktail hour snack at Disney Dinners: Cinderella!
This cheese ball is easy to make and it’s the perfect party recipe because you can make it days in advance. Gotta love make-ahead recipes! I love this served with apples, celery, and crackers.
I highly recommend taking the time to grate your own cheese. Don’t buy the pre-grated kind. It won’t be as creamy and it won’t blend as nicely. Be sure to pull the cream cheese out of the fridge a couple of hours before you make this so that it’s room temperature. Cold cream cheese doesn’t blend nicely.
To get the fun pumpkin grooves, just tie a few strands of kitchen twine tightly around the cheese ball after you’ve wrapped it in plastic wrap. Then add a broccoli stalk and you’ve got yourself a little pumpkin-shaped cheese ball!
Watch me make it:
Pumpkin Cheese Ball
2 8-oz blocks extra sharp cheddar cheese
1 8-oz package cream cheese, at room temperature
1 8-oz container chive and onion cream cheese
2 tsp paprika
For serving: crackers, apple slices, celery
- Grate cheddar cheese. Combine with cream cheese, chive and onion cream cheese, and paprika until well blended.
- Form a ball and place the cheese ball on plastic wrap. Wrap the cheese ball, then, if desired, squish it down a bit to make it look more like a fairytale pumpkin. Tie a three pieces of kitchen twine around the cheeseball to form pumpkin ridges, then refrigerate for at least four hours. This can be made several days ahead of time!
- To serve, unwrap the cheese ball, then top with a broccoli stalk “stem”. Delicious served with crackers, apple slices, and celery.
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Make your own magic,