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A creamy, ranch-flavored cream cheese base mixed with green onions and red pepper, shaped into a pumpkin and coated with sharp cheddar cheese. Perfect festive appetizer for fall gatherings without any pumpkin flavor.

Ingredients

Scale
  • 8 ounce block cream cheese, softened to room temperature
  • 8 ounce tub vegetable cream cheese
  • 2 tablespoons Hidden Valley Spicy Ranch mix (or regular ranch)
  • 3 green onions, sliced (green parts only, whites optional)
  • 1 red pepper, finely diced (reserve stem for garnish)
  • 2 cups shredded sharp cheddar cheese, freshly shredded and divided

Instructions

  1. Finely chop the green parts of the green onions and finely dice the red pepper; save the red pepper stem, wrap it in a slightly damp paper towel and plastic wrap, and refrigerate until use.
  2. Using an electric or stand mixer, blend the block cream cheese and tub vegetable cream cheese until smooth and creamy.
  3. Add 2 tablespoons Hidden Valley Spicy Ranch mix to the cream cheese and mix to combine.
  4. Gently fold in the sliced green onions and the finely diced red pepper.
  5. Fold in 1 cup freshly shredded sharp cheddar cheese.
  6. Lay a large piece of plastic wrap flat on your work surface.
  7. Sprinkle about 1/4 cup shredded cheddar cheese evenly over the plastic wrap.
  8. Spoon the cheeseball mixture onto the center of the cheese layer on the plastic wrap.
  9. Sprinkle the remaining shredded cheddar all over the top and sides until the ball is completely coated.
  10. Wrap the cheeseball tightly in plastic wrap, wrapping it twice for extra security.
  11. Place four large rubber bands or kitchen twine around the wrapped ball to create pumpkin ridges, doubling up bands if needed and making sure the ball is snug.
  12. Chill the wrapped cheeseball in the refrigerator for at least 2 hours, or overnight to firm and set the shape.
  13. Carefully remove the rubber bands and unwrap the plastic.
  14. Gently push the reserved red pepper stem into the top of the cheeseball to form the pumpkin stem.

Notes

Freshly shredded cheddar cheese is preferred over pre-shredded for better stickiness and coating adhesion., Can substitute green onions with chives for a milder flavor., To make the cheeseball less spicy, use regular ranch mix instead of spicy., You can swap red pepper for green or yellow peppers depending on desired flavor and color., Add cooked bacon bits for smoky flavor or mix in other cheeses like Monterey Jack or pepper jack for variation., Make mini pumpkin cheeseballs by dividing mixture, chilling times may vary., Dairy-free versions possible using vegan cream cheese and cheddar alternatives, though texture and flavor may differ., Store cheeseball wrapped tightly in plastic or airtight container refrigerated for 3-4 days., Freezing is not recommended but possible for up to 1 month with expected texture changes on thawing.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-shaped-cheeseball/