Description
This festive Pumpkin Cheese Ball is a creamy, flavorful appetizer perfect for fall gatherings. Made with cream cheese, sharp cheddar, spices, and green onions, it’s shaped into a ball and coated with crispy bacon and toasted pecan crumbs. A mini pumpkin stem garnish adds seasonal charm. Serve it with crackers or pretzels for a deliciously crowd-pleasing party snack.
Ingredients
Scale
Cheese Ball Base
- 16 ounces cream cheese, room temperature (2 bricks)
- 2 cups freshly shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ⅛ teaspoon ground black pepper
Coating
- 5 slices bacon, cooked until very crispy
- ¾ cup toasted pecans
Garnish and Serving
- Stem from a mini pumpkin or bell pepper
- Crackers or pretzels for serving
Instructions
- Prepare the Cream Cheese Base: Using a hand mixer, beat the cream cheese in a large bowl until it is smooth and creamy, ensuring there are no lumps.
- Add Cheese and Seasonings: Add the shredded cheddar cheese, garlic powder, onion powder, chopped green onions, and ground black pepper to the bowl. Beat again until all ingredients are thoroughly combined and the mixture is smooth.
- Shape the Cheese Ball: Use a spatula to gather the cheese mixture into the center of the bowl. Lightly oil your hands, then form the mixture into a firm ball shape.
- Chill the Cheese Ball: Wrap the cheese ball tightly in plastic wrap. Secure with 4 pieces of kitchen twine or rubber bands crossing over the top and middle to help it hold its shape. Refrigerate for at least 1 hour to firm up.
- Prepare Bacon and Pecan Coating: Place the crispy bacon slices and toasted pecans in a food processor. Pulse until they reach a crumb-like texture but not too fine.
- Coat the Cheese Ball: Unwrap the chilled cheese ball and use your hands to gently coat it evenly with the bacon and pecan crumb mixture, pressing lightly so it adheres.
- Garnish and Serve: Place the stem from a mini pumpkin or bell pepper on top of the cheese ball to resemble a pumpkin. Serve immediately with crackers or pretzels for spreading and dipping.
Notes
- If the cheese ball is too wet, refrigerate it longer—try an extra hour or overnight. If still soft, add more shredded cheddar to firm the mixture.
- Let the cheese ball sit at room temperature for 20-30 minutes before serving to make it easier to spread.
- Do not leave the cheese ball unrefrigerated for more than 2 hours to maintain safety and texture.
- Store tightly wrapped in plastic wrap in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cheese ball)
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
