White Pumpkin Cheese Ball

White Pumpkin Cheese Ball

Serve veggies and crackers with this creamy pumpkin shaped cheese ball - appetizer ready in 10 minutes.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

12

servings

5
cups shredded extra-sharp white Cheddar cheese (20 oz)
1
package (8 oz) cream cheese, softened
2
logs (4 oz each) goat cheese, softened
1/2
teaspoon pepper
1
thick pretzel rod
1
basil leaf, if desired
1
thyme sprig, if desired
Assorted crackers or fresh vegetables, if desired
  1. In medium bowl, beat cheeses and pepper with electric mixer on low speed until blended, or mix with spoon. Shape mixture into large ball to look like pumpkin. Smooth surface with metal spatula or table knife. If desired, make vertical grooves in cheese ball with fingertips.
  2. Break 1/2-inch piece off pretzel and press into top of cheese ball for pumpkin stem; discard remaining pretzel piece. Place basil leaf and thyme sprig beside pretzel. Serve with crackers and vegetables.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Wrap cheese ball in plastic wrap (without pretzel, basil leaf and thyme sprig) and store in refrigerator up to 2 days. Attach pretzel, leaf and sprig before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • Total Fat 27g
      • (Saturated Fat 18g,),
    • Sodium 470mg;
    • Total Carbohydrate 3g
      • (Dietary Fiber 0g,
    • Protein 17g;
    Percent Daily Value*:
      Exchanges:
      • 2 1/2 High-Fat Meat;
      • 1 Fat;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.