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Easy Pumpkin Cheese Ball Recipe for Parties

Easy Pumpkin Cheese Ball for Parties

A savory pumpkin-shaped cheese ball made with cream cheese, sharp Cheddar, salsa, vegetables, and Mexican-inspired spices. Crushed nacho-flavored tortilla chips create the festive coating, while a green bell-pepper stem completes the pumpkin look.
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Prep Time 20 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cheese Ball
  • 2 8-ounce packages Cream cheese, softened
  • 1 8-ounce package Shredded sharp Cheddar cheese
  • 1/2 cup Salsa, excess liquid drained
  • 1/4 cup Finely chopped green bell pepper
  • 1/4 cup Finely chopped onion
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Garlic powder
Coating and Garnish
  • about 1 cup Crushed nacho-flavored tortilla chips
  • 1 stem Small green bell-pepper stem

Method
 

Step-by-Step
  1. Let the cream cheese soften at room temperature. Finely chop the green bell pepper and onion, then drain the salsa well and pat the chopped vegetables dry to remove excess moisture.
  2. In a large bowl, mix the softened cream cheese, shredded sharp Cheddar, drained salsa, chopped bell pepper, chopped onion, chili powder, cumin, and garlic powder until evenly combined.
  3. Cover the bowl and refrigerate the mixture for about 1 to 2 hours, or until it is firm enough to shape.
  4. Transfer the chilled mixture onto a sheet of plastic wrap. Use the plastic wrap to help form it into a rounded ball without allowing the mixture to stick to your hands.
  5. Gently press shallow vertical grooves around the ball to create a pumpkin shape. Work carefully so the grooves are visible without flattening the cheese ball.
  6. Roll or press the shaped cheese ball in about 1 cup of crushed nacho-flavored tortilla chips, covering the outside evenly. Insert the small green bell-pepper stem on top.
  7. Serve with crackers, tortilla chips, pretzels, or cut vegetables. For the crispest coating, add the crushed chips shortly before serving.

Notes

Drain the salsa well and pat the chopped vegetables dry so the mixture firms properly. Chill before shaping, and apply the crushed-chip coating close to serving time so it remains crisp. Store leftovers covered in the refrigerator.