White Pumpkin Cheese Ball Recipes

WHITE PUMPKIN CHEESE BALL

Steps:

• In medium bowl, beat cheeses and pepper with electric mixer on low speed until blended, or mix with spoon. Shape mixture into large ball to look like pumpkin. Smooth surface with metal spatula or table knife. If desired, make vertical grooves in cheese ball with fingertips.
• Break 1/2-inch piece off pretzel and press into top of cheese ball for pumpkin stem; discard remaining pretzel piece. Place basil leaf and thyme sprig beside pretzel. Serve with crackers and vegetables.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

PUMPKIN CHEESE BALL

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

Steps:

• Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
• When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.

PUMPKIN-SHAPED CHEESE BALL

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.

PUMPKIN CHEESE BALL

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.