Pumpkin Cheese Ball
A creamy, savory cheese ball with cheddar and ranch seasoning shaped like a pumpkin. Perfect for festive fall gatherings.
Servings: 8 - 12 servings
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 3½ cups sharp cheddar cheese, finely shredded, *at room temperature for easier mixing
- 2 tablespoons Copycat Hidden Valley Ranch Seasoning (or use 1 packet of store-bought)
- ½ cup finely shredded cheddar cheese (for coating the ball)
- 1 bell pepper stem
Instructions
- In a large bowl, beat the softened cream cheese, 3 ½ cups of shredded cheddar, and ranch seasoning together until the mixture is smooth, creamy, and well combined.
- Scoop the mixture onto a large piece of plastic wrap. Use your hands to shape it into a round ball, then wrap it tightly to help it hold its form.
- Use several pieces of baker’s twine to gently tie around the wrapped cheese ball, forming grooves to resemble a pumpkin. Don’t tie too tightly just enough to create defined lines. (look at the process images for guidance)
- Place the wrapped ball in the refrigerator for at least 4 hours. This helps it firm up and makes it easier to coat with cheese later.
- Once chilled, carefully remove the twine and plastic wrap. Roll the ball in the remaining cheddar to coat evenly, press a bell pepper stem on top, and use the handle of a fork to deepen the pumpkin grooves if needed.