“A wonderfully easy cheese ball that goes perfectly with your favorite crackers or bread!” - by Kendra Souder
Ingredients
Adjust Servings
Original recipe yields 1 cheese ball
Directions
- Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
- When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
Nutrition
Amount Per Serving (20 total)
- Calories
- 79 cal
- 4%
- Fat
- 5.7 g
- 9%
- Carbs
- 3.8 g
- 1%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I'm sorry to say, this was not a sweet cheese ball. I followed exactly to a T and it looked like a muted pimento cheese spread. I let set up in the frig for 12 hours from start to finish. You could n..." See moreot shape with hands, so because it still had that chunky look to it, I put it in my Ninja Processor to make it smooth. That thicken some but not enough to shape. And even on the plate trying to make a pumpkin...was difficult because it was slowly spreading south. The over all flavor, was really weird. I could taste the spices but there wasn't anything that screamed sweet savory...it was just a savory weird flavor. It probably would have held up better if the recipe stated 8 oz of cream cheese and not 1/2 the package. I served with Savory Triscuit Crackers, but after each person took one bite, no one wanted anymore. It's like hummus(and I love hummus)....guess you must really have to like the flavors and texture to like the recipe. I'm sorry to say, I won't be making again."
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