Pumpkin Seed Cheese Ball Recipes

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PUMPKIN CHEESE BALL



Pumpkin Cheese Ball image

This adorable cheese ball gets its pumpkin-orange coloring from ground-up cheese puffs and the stem is cleverly stolen from a bell pepper.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 7

3 cups orange cheese puffs
2 pounds cream cheese, at room temperature
3 cups shredded Cheddar
1/4 cup chopped chives
Kosher salt and freshly ground black pepper
1 bell pepper with a long stem
Crackers, for serving

Steps:

  • Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
  • Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
  • Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.

PUMPKIN CHEESE BALL



Pumpkin Cheese Ball image

No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. -Linnea Rein, Topeka, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup canned pumpkin
1 can (8 ounces) crushed pineapple, well drained
2 cups shredded sharp cheddar cheese
1 package (2-1/2 ounces) dried beef, finely chopped
1 tablespoon finely chopped onion
Green pepper stem
Crackers or assorted fresh vegetables

Steps:

  • In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.

Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

PUMPKIN-SHAPED CHEESE BALL



Pumpkin-Shaped Cheese Ball image

Everyone will get a kick out of this creamy, savory spread. The zippy cheddar ball can be made a day ahead. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups shredded sharp cheddar cheese
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers

Steps:

  • In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic. 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 apples and crackers.

Nutrition Facts :

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