Pumpkin Cheeseball Recipe to try this Thanksgiving
A couple of weeks ago a friend of mine, who is equally as obsessed with fall as I am, sent me a reel on Instagram of a stunning Pumpkin Cheeseball. Of course I’ll use just about any excuse to get festive, and since this past weekend was Canadian Thanksgiving, I decided to try out a recipe of my own. It was a hit and looked picture perfect on our Thanksgiving charcuterie board. If you’re planning on entertaining at any other point during the season, especially Halloween, this would make a perfect addition to any appetizer!
Prep Time: 5 Minutes
Set Time: 4+ Hours
INGREDIENTS
- 2 (250 gram) blocks cream cheese, room temperature
- 11/2 cups finely grated old cheddar cheese (divided)
- Freshly ground black pepper
- 1 teaspoon of thyme
- Stem of 1 bell pepper
- 1/4 cup finely chopped artichoke
- Twine or elastics
METHOD
- In a bowl, combine cream cheese, 1 cup of cheddar cheese, freshly ground black pepper, thyme, and artichoke.
- Shape the mixture into a ball and coat the cheeseball in the remaining shredded cheddar cheese to cover the outside of the cheeseball.
- Wrap the cheeseball in plastic wrap and continue to shape the mixture into a round ball.
- Cut the twine into 4 pieces. Wrap the twine tightly around the cheese ball four times to shape into a pumpkin.
- Refrigerate until firm, at least 4 hours or overnight.
- Remove the twine and plastic wrap, and press the stem of the bell pepper into the top of the pumpkin cheeseball where all the lines intersected.
- Place on a beautiful charcuterie board with crackers and veggies, enjoy!
Not a fan of artichoke? Feel free to skip it all together, or sub try a different filling in your pumpkin cheeseball! Below is a list of other filling ideas you may enjoy:
- Olives
- Jalapeno
- Green Onions
- Chives
- Onions
- Crab
- Muffuletta
Are you entertaining this month? I’d love to hear about what you plan to serve. Leave a comment below with your creative ideas.
