Name: Savory Pumpkin Cheese Ball
Prep time: 15 min
Total time: 15 min
Yield: 24 servings
Cuisine: American
Ingredients: 16 ounces full-fat cream cheese; 0.25 cup full-fat sour cream; 12 ounces sharp cheddar cheese; 0.25 cup chives; 0.25 cup ranch seasoning; 1 tsp garlic powder; 6 strips thick-cut bacon; Kosher salt and black pepper; 1 bell pepper; crackers and veggies; black olives

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Savory Pumpkin Cheese Ball

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Combine the cream cheese, sour cream, 1 1/4 cups (125 grams) of the cheddar cheese, chives, ranch seasoning, and crumbled bacon in a large mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese mixture until it's very smooth, scraping down the sides of the bowl 2-3 times. Taste and add salt and pepper, if needed.

Spoon the filling into the center of a big piece of plastic wrap. Using the plastic wrap, shape the cheese into an oval shape.

Unwrap the cheese ball and press the remaining shredded cheddar cheese into the bottom, sides, and top of the cheese ball. Make sure there are no gaps. Re-wrap the cheese ball in a big piece of plastic wrap and seal it very well to keep the cheese from drying out.

Then, cut 4 long strips of kitchen twine. Tie the kitchen twine around the cheese ball in a criss-cross pattern to get the pumpkin indentations. You can also use large rubber bands for this.

Chill the cheese ball for at least 2 hours, but preferably overnight. When you're ready to serve the cheese ball, let it come to room temperature for about 30-60 minutes. Snip the kitchen twine and make a small indentation at the very top of the cheese ball with a teaspoon. Place the bell pepper stem in the indentation to create the stem. Serve the cheese ball with crackers & veggies.

To make a jack o'lantern: slice the black olives in half length-wise. Cut each olive half into a triangle, doing your best to make them all the same size. Then, press the olives into the cheese ball in the shape of a face. If they aren't sticking, cut toothpicks into small 1/2-inch pieces and use them to secure the olives to the cheese ball.

Nutrition

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Tips & Tricks (5)

Chill Before Shaping 🧊
Refrigerate your cream cheese and cheddar mixture for at least 2 hours before forming the pumpkin shape—this prevents the ball from becoming greasy and makes it much easier to mold and decorate.
Crisp Your Bacon Perfectly 🥓
Cook bacon until it's extremely crispy, then crumble it finely just before mixing to prevent moisture from softening it and to ensure even distribution throughout the cheese ball.
Toast Your Seasonings 🌶️
Lightly bloom the garlic powder and ranch seasoning in a dry skillet for 30 seconds before mixing into the cheese to intensify their flavors and eliminate any raw taste.
Prevent Soggy Surfaces 🎃
Pat your bell pepper and olive pieces completely dry with paper towels before pressing them onto the cheese ball to prevent moisture from seeping in and softening the exterior.
Make-Ahead Strategy ⏰
Assemble the cheese ball up to 24 hours ahead and refrigerate wrapped tightly, then add decorative toppings (olives, peppers, chives) just 2-3 hours before serving for maximum freshness and visual appeal.