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Pumpkin-Shaped Cheese Ball with Cheddar and Cream Cheese

Pumpkin shaped cheese ball combines cream cheese, sharp cheddar, and savory seasonings into a firm, scoopable appetizer. Chill it for at least 2 hours, then add a celery stem and serve with crackers.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the cheese ball
  • 1 package (8 oz) cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.25 tsp kosher salt
For the stem and serving
  • 1 celery small stalk, cut to a 2-inch piece with leafy end attached
  • 1 box (8 oz) assorted crackers

Method
 

Make and shape the cheese ball
  1. In a medium bowl, mix the cream cheese, cheddar, Worcestershire sauce, garlic powder, paprika, and salt until evenly combined.
  2. Shape the mixture into a squat ball.
  3. Wrap it tightly in plastic wrap.
  4. Tie four lengths of kitchen twine around the wrapped ball at equal intervals, crossing at the top and bottom to create pumpkin-like grooves.
  5. Refrigerate for at least 2 hours, until firm.
Decorate and serve
  1. Remove the twine and plastic wrap.
  2. Press the celery piece into the top as a stem.
  3. Serve with the crackers.

Notes

For the cleanest pumpkin grooves, tie the twine snugly but not so tightly that it cuts into the cheese. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because it can affect the texture. Serve with gluten-free crackers for a gluten-free option.