Pumpkin Cheeseball

This super easy, super cute cheese spread works wonderfully for crowds throughout the Fall season. 

Pumpkin Cheeseball

Ingredients 

• 16oz cream cheese
• 1 red pepper, minced (save stem)
• 3 scallions, sliced fine
• 2 tbsp ranch spice mix
• 2 tbsp worcestershire sauce
• 12oz sharp cheddar, shred by hand

Bring the cream cheese to room temperature. In a stand mixer, beat the cream cheese on high speed. Scrape down the bowl, and mix in the pepper and scallions over medium speed. Add the ranch mix and worcestershire sauce. Scrap down the bowl, and add about half of the shredded cheese. Blend until evenly combined.

Place a large sheet of place wrap down on a work surface. Evenly sprinkle about one third of the remaining cheddar cheese in a circle in the center of the plastic. Drop the cream cheese mixture into the middle of the cheese in a rough ball. Sprinkle the remaining cheddar over the surfaces of the cream cheese ball. Use your finger to gently press the cheddar cheese onto the cream cheese. Tightly wrap the plastic around the cheeseball. To make the pumpkin like indentations, use about 3 rubber bands around the ball to secure the plastic wrap.

Refrigerate for at least 2 hours.

When ready to serve, snip the rubber bands with scissors and remove the plastic wrap. Place the cheeseball on your serving platter. Top with the reserved pepper steam. 

Serves 12 to 16

Notes from the Chef:

-I served my cheeseball with wheat Ritz crackers, but I think it'd be delightful alongside celery stalks or slices of red pepper

-Works really well as a festive Thanksgiving app or a snack for a Halloween spread