PUMPKIN CHEESE BALL
Steps:
- With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.
PUMPKIN CHEESE BALL
No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.
Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
PUMPKIN PIE "CHEESE" BALL
a festive fall version of it so why not make a ball that tastes like pumpkin pie? It tastes just like it. The inside is a creamy pumpkin spiced mixture and the outside is coated in crushed gingersnap cookies. We liked it best with graham crackers but you could use sliced apples or gingersnaps as well. This doesn't look as pretty as some, and not the easiest to shape, but the flavor and taste, Wow!! Something like an easy version of a pumpkin cheesecake
Provided by Bonnie G 2
Categories Cheese
Time 20m
Yield 1 cheeseball, 16 serving(s)
Number Of Ingredients 8
Steps:
- With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
- Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
- Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
- To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
- Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Nutrition Facts : Calories 193.3, Fat 12.7, SaturatedFat 7.3, Cholesterol 38.9, Sodium 117.8, Carbohydrate 19.3, Fiber 0.1, Sugar 18.2, Protein 1.8
PUMPKIN CHEESE BALL
Make and share this Pumpkin Cheese Ball recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat cream cheese, pumpkin and pineapple.
- Stir in cheddar cheese, beef and onion.
- Shape into a ball; place on a serving platter.
- Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
- Serve with crackers.
- **Store in refrigerator until ready to serve.
Nutrition Facts : Calories 664.2, Fat 52, SaturatedFat 32.8, Cholesterol 180.9, Sodium 1450, Carbohydrate 19.1, Fiber 1.8, Sugar 13.5, Protein 32.6
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- Lay a sheet of plastic wrap on your work surface and scoop the pumpkin mixture onto the plastic wrap. Wrap into a ball shape. You might need to use another sheet of plastic wrap going the opposite direction so there are no gaps in the wrap.
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- With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
- Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
- Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
- To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
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