Pumpkin Cheese Ball

Vegetarian
Gluten Free
Health score
8%
Pumpkin Cheese Ball
45 min.
16
247kcal

Suggestions


Get ready to impress your guests with this adorable and incredibly delicious Pumpkin Cheese Ball! This festive appetizer is the perfect centerpiece for any fall gathering, from Halloween parties to Thanksgiving celebrations. Not only is it visually stunning, resembling a mini pumpkin, but it's also packed with flavor, combining the sharpness of Cheddar with the creamy tang of chive-and-onion cream cheese.

This recipe ticks all the boxes: it's vegetarian and gluten-free, making it a crowd-pleaser for various dietary needs. Plus, with just 45 minutes of prep time (mostly chilling!), you can whip up this showstopper without spending hours in the kitchen. The vibrant colors of the cheese ball, complemented by the crisp apple wedges and a cleverly crafted broccoli stem, will instantly elevate your appetizer spread.

Imagine the delight on your friends' and family's faces as they gather around this charming Pumpkin Cheese Ball. Each bite is a symphony of textures and flavors, from the smooth cheese to the crunchy apple. So, gather your ingredients, prepare your equipment, and let's create a memorable and mouthwatering starter that will have everyone talking about your culinary skills!

Ingredients

  • 16 servings apple wedges green red
  •  broccoli stalk 
  • 16 ounce blocks cheddar cheese shredded extra-sharp
  • ounce chive-and-onion cream cheese 
  • ounce cream cheese softened
  • 0.5 teaspoon ground pepper red
  • teaspoons paprika 

Equipment

  • bowl
  • knife
  • plastic wrap
  • offset spatula

Directions

  1. Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
  2. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.
  3. Cut florets from broccoli stalk, and reserve for another use.
  4. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball.
  5. Serve cheese ball with apple wedges.
  6. Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

Nutrition Facts

Calories247kcal
Protein15.16%
Fat63.32%
Carbs21.52%

Properties

Glycemic Index
10.31
Glycemic Load
3.18
Inflammation Score
-7
Nutrition Score
11.023478336956%

Flavonoids

Cyanidin
0.98mg
Peonidin
0.01mg
Catechin
0.81mg
Epigallocatechin
0.16mg
Epicatechin
4.71mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.12mg
Luteolin
0.38mg
Kaempferol
3.07mg
Myricetin
0.02mg
Quercetin
3.74mg

Nutrients percent of daily need

Calories:246.75kcal
12.34%
Fat:17.88g
27.5%
Saturated Fat:10.35g
64.68%
Carbohydrates:13.67g
4.56%
Net Carbohydrates:11.08g
4.03%
Sugar:8.24g
9.16%
Cholesterol:51.45mg
17.15%
Sodium:309.04mg
13.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.63g
19.27%
Vitamin C:36.82mg
44.63%
Vitamin K:41.36µg
39.39%
Calcium:253.47mg
25.35%
Vitamin A:1028.72IU
20.57%
Phosphorus:177.93mg
17.79%
Selenium:10.21µg
14.59%
Vitamin B2:0.22mg
13.06%
Fiber:2.59g
10.37%
Zinc:1.3mg
8.7%
Folate:33.23µg
8.31%
Potassium:234.45mg
6.7%
Vitamin B6:0.13mg
6.33%
Vitamin E:0.83mg
5.57%
Manganese:0.11mg
5.56%
Vitamin B12:0.33µg
5.53%
Magnesium:20.58mg
5.14%
Vitamin B5:0.46mg
4.6%
Vitamin B1:0.05mg
3.34%
Iron:0.47mg
2.62%
Copper:0.05mg
2.47%
Vitamin B3:0.36mg
1.79%
Vitamin D:0.17µg
1.13%
Source:My Recipes