Pumpkin-Shaped Cheese Ball

5 from 1 vote

This Pumpkin-Shaped Cheese Ball is a fun fall appetizer filled with cream cheese, cheddar, crispy bacon, green onions, and ranch seasoning. Shape it ahead of time and serve it with crackers, chips, or fresh vegetables for Halloween, Thanksgiving, or any fall gathering.

Prep Time15

Chill Time2

Total Time2 15

Course: Appetizer, Dip

Cuisine: American

Keyword: Pumpkin Cheese Ball, Pumpkin Shaped Cheese Ball

Servings: servings

Calories: 87kcal

Author: Erica Walker

Ingredients

2 (8 ounce packages) cream cheese softened
2 ½ cups cheddar cheese finely shredded, divided
6 slices bacon cooked and finely crumbled
2 green onions finely chopped
1 (1 ounce package) Hidden Valley ranch dressing mix
salt and black pepper to taste
1 bell pepper stem (for decoration)

Instructions

In a large mixing bowl, mix together cream cheese, 2 cups shredded cheddar cheese, bacon, green onion, ranch seasoning, salt and pepper. Stir until well combined.
Scoop the mixture a sheet of plastic wrap.
Form cheese into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour.
After one hour, remove from fridge and unwrap. Press remaining shredded cheese around the outside of the ball, sticking it all over to cover completely so the entire ball is orange.
Wrap again tightly and form into a basic pumpkin shape. Use butcher's twine or yarn to wrap around the pumpkin tightly in even sections, making grooves to define the pumpkin shape. Place back in the refrigerator and refrigerate for another 1-2 hours or overnight.
Carefully remove the twine and plastic from the cheese ball. Place the cheese ball onto a serving place and press the bell pepper stem into the top.
Serve with crackers and/or chips.

Video

Notes

Use block-style cream cheese rather than whipped or spreadable cream cheese so the pumpkin holds its shape.
Soften the cream cheese enough to mix easily, but do not let it become warm or runny.
Finely grate the cheddar from a block for the best coating and smoothest pumpkin shape.
Cook the bacon until crisp, let it cool, and crumble it finely before adding it to the cheese mixture.
Keep the twine or rubber bands on the outside of the plastic wrap and avoid pulling them so tightly that they cut into the cheese ball.
The cheese ball can be shaped and refrigerated up to two days in advance.
Add the bell pepper stem immediately before serving.
Store leftovers tightly covered in the refrigerator for up to four days.
Do not leave the cheese ball at room temperature for more than two hours, or one hour when the temperature is above 90 degrees F.
Freezing is not recommended because the cream cheese may become grainy or watery after thawing.

Nutrition