This Pumpkin-Shaped Cheeseball is made with creamy, delicious, ranch-style filling covered in cheese! It’s the best! Perfect for Halloween or Thanksgiving.
PUMPKIN-SHAPED CHEESEBALL
PUMPKIN SHAPE – NOT PUMPKIN FLAVORED
VIDEO INCLUDED BELOW:
A HUGE HIT AT EVERY PARTY
You don’t even have to form it into a pumpkin shape. The taste alone will make it a hit at your next gathering. It’s not just cute – it is delicious! What I love most is being able to make it ahead of time. You can get it all prepped and ready to go, wrap it in plastic wrap and pop it into the fridge. Also, it’s super important to use freshly grated cheese! It is stickier than the pre-shredded kind and that helps when forming the cheeseball.
WHAT YOU’LL NEED:
cream cheese
vegetable cream cheese
Hidden Valley Ranch Spicy Ranch mix
green onions
red pepper
freshly shredded sharp cheddar cheese
HOW TO MAKE PUMPKIN-SHAPED CHEESEBALL:
Finely chop the red pepper and green onion. You want small pieces, not big chunks. Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Plastic wrap and put it in the fridge until I’m ready for it.
Using an electric or stand mixer, combine both cream cheeses.
Nest, stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix. Note: This was not spicy in this cheeseball at all. It just gave it a small kick of flavor. You can always use the Hidden Valley Original Ranch flavor for this!
I love the orange-ish color the Spicy Ranch Mix and red pepper adds to the mixture.
Finally, stir in one cup of shredded cheddar cheese.
Spread out a large sheet of plastic wrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
Then top with cheeseball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball.
Now, time to wrap it up with rubber bands. You can also use kitchen string for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands. (Ask me how I know.) With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.
Place cheeseball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape. When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers.
Got leftovers? No problem. Just pop your leftover cheeseball into a tall and large Glad entree container and you’ll have it ready to snack on for later!
Originally published: November 2015
Updated & republished: October 2019
PUMPKIN-SHAPED CHEESEBALL
Ingredients
- 1 8 oz block cream cheese (softened to room temperature)
- 1 8 oz tub vegetable cream cheese
- 2 tbsp Hidden Valley Ranch Spicy Ranch mix
- 3 green onions sliced
- 1 red pepper finely diced (save the stem)
- 2 cups shredded sharp cheddar cheese divided use
Instructions
- Using an electric or stand mixer, combine both cream cheeses.
- Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.
- Spread out a large sheet of Glad ClingWrap.
- Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
- Then top with cheese ball mixture.
- Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with cling wrap.
- Two layers of cling wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.
- We don't want any cheese ball mix squeezing out while we're putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we're looking for to make the pumpkin shape.
- Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.
- When ready, cut off the rubber bands and carefully remove the cling wrap.
- Then add on the red pepper stem to the top. Just gently push it in there.
- Serve with your favorite buttery crackers.
This recipe is great! I took it to a school function and it was gone within 20 minutes. Everyone asked for the recipe. I also modified it for a Christmas party, making it into a tree with parsley on the outside instead of cheese and a yellow pepper star. This cheese ball is terrific!
Thank you so much Kathi! It is hands-down my favorite cheeseball recipe to make all the time. So happy you loved it!!
Delicious every time I make it! I use sharp cheddar cheese and it’s adds a little tang.
I made the dip for my daughter’s trunk or treat party at school. It was such a hit, everyone loved it. It was so easy to make! Thank you so much for sharing your recipe. Next time I make it, which will be soon, I will remember to take a picture!
Woo hoo!! Thank you so much Jincy!! So happy everyone enjoyed it!!
I love this recipe! I have made many times over the years. I have one question for you. Sometimes the ball seems more squishy then other times. Any tips on how I can get it to form better? I’ve tried more cheddar cheese. Any tips will be appreciated
SudieQ
Hey Susie Q! Do you mean squishy as you make it or squishy after it’s cooled and setup in the fridge for a few hours? Sometimes, it is the quality of the cream cheese. Always go with Philadelphia cream cheese brand if you can. I find theirs always sets up the best in cheeseball recipes. Hope that helps and I’m thrilled you love this one!!
I did use Philadelphia cheese and it did not set well for me. My pumpkin went flat on me. Should I not use the whole container of the vegetable one next time? I used a block of sharp cheddar and shredded it myself thinking this would help solidify it also
That’s weird… Sometimes it does it and sometimes not, huh? Maybe they’ve changed the recipe of the veggie cream cheese on us. I would try using less of that then, maybe it’s making it too soft overall.
I think you are correct. I will try this next time!
Any way to make this if I don’t own a mixer? I have a blender and food processor. Will that be close enough?
Hi Amy, you could use your food processor and just pulse it together. The cheeses should be soft enough that you could mix it by hand really. 🙂
Very easy, very good and very pretty! My friends loved it on my party last weekend. Great snack. Thank you for sharing this recipe.
Woo hoo!!! Thank you so very much for coming back to comment Lona!
Can you make the cheese ball ahead of time and freeze it?
Hi Ginny, I haven’t tried freezing it so I can’t say for certain. It seems like you should be able to though. As long as it is wrapped really well to protect from freezer burn.
This is awesome! I don’t like creamcheese, any recommendation for a different type of soft cheese?
How far ahead of time could I made this for a party?
Thank you!
Hi Erin, I am really not sure. I’m sorry! I’ve only ever made this with cream cheese. This can be made a day ahead of time. 🙂
So simple, so delicious and SO impressive looking at a party!
Yay!! Thank you so much Nataleigh!!
I took this to a Thanksgiving party and it was a huge hit, plus so delicious! I used home made ranch dressing mix because of all the nasty chemicals in the store-bought kind, and just added a couple drops of Tabasco sauce. Several people asked for the recipe. Looks amazing, too!
Any suggestions for a substitute for the bell pepper? Thanks!
Hi Marcy, you can just leave it out. Or to spice it up, use a jalapeño pepper. 🙂