Pumpkin Cheese Ball Recipe
This Pumpkin Cheese Ball is a creamy, savory appetizer with a delightful crunch, perfect for fall gatherings or any occasion where you want to impress your guests. Its bold flavors and nutty coating make it an irresistible addition to your table.
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Servings: 10
Ingredients
- 2/3 cup pecans finely chopped
- 16 ounces cream cheese softened
- 2 cups sharp cheddar cheese freshly grated (avoid pre-shredded cheese)
- 2 green onions finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano leaves
- Dash of freshly ground black pepper
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the freshly grated cheddar cheese, chopped green onions, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano, and a dash of pepper. Mix everything together thoroughly until well combined.
- Using a rubber spatula, scrape down the sides of the bowl and bring the mixture together into one large mound. Grease your hands slightly, then shape the mixture into a firm ball.
- Spread the finely chopped pecans on a flat plate. Hold the cheese ball in one hand, and with the other hand, gently press the pecans onto the surface, rotating the ball to ensure it’s fully coated with the nuts.
- Wrap the cheese ball tightly in cling wrap and refrigerate for at least one hour to allow it to set. About 20 minutes before serving, remove it from the fridge to let it soften slightly. Serve alongside crackers, pretzels, or fresh vegetables for dipping.
Notes
- Use a spreading knife to serve the cheeseball; dipping crackers may cause them to break.
- Make-ahead: Prepare the cheeseball without nuts, store in an airtight container or ziplock in the fridge for up to a week. Coat with nuts an hour before serving.
- Storing: Cheeseballs can stay fresh in the fridge for several days to about 2 weeks, depending on ingredient freshness.
- Freezing: Wrap the cheeseball (without nuts) in plastic wrap, place in a freezer-safe ziplock, and freeze for up to 1 month. Thaw in the fridge overnight and add nuts before serving.