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Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill 1 hour. Carefully unwrap cheese ball and set it on a platter. Remove stem from the green pepper; add to cheese ball to serve as a pumpkin stem.
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Directions: 1. Combine cream cheese and butter in the bowl of a hand or stand mixer and blend until smooth. 2. Add brown sugar, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla and mix well. 3. Place mixture in plastic wrap and cover well. 4. Place in refrigerator for 2 hours to chill so it becomes firm.
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With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
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In a medium bowl, combine the cream cheese, sour cream and shredded cheese with a rubber spatula or with a hand mixer (if desired). Be sure to reserve 1 cup of the orange cheddar for the outside of the cheese ball. Add the other ingredients. Add the lemon juice, pepper, and garlic and onion powders.
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Add the pumpkin puree and pumpkin pie spice until combined. Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm. Once ball is frozen remove from the freezer.
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How to Make a Pumpkin Cheese Ball. First, using a stand mixer or sturdy spoon, mix all ingredients together until well combined. Then line a 1.25 quart mixing bowl (7.25"x3"x3") with plastic wrap and press the cheese mixture firmly into the bowl. Cover completely with the plastic wrap and place in the refrigerator for at least an hour.
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Process the cream cheese with hot sauce, paprika, and garlic. Add 1 ½ cups of the cheese and process until the cheese is finely chopped. Sprinkle the remaining cheese on a piece of plastic wrap. Scoop the cream cheese mixture into a mound on top of the cheese. Wrap the plastic wrap tightly around the mixture to form a ball.
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Step 2: Place a double layer of cling wrap out on the counter, long enough to wrap the cheese ball in. Sprinkle ⅓ cup of cheddar cheese onto the cling wrap where the bottom of the cheese ball will sit. Place the cheese ball batter onto the cheese. Step 3: Use the remaining shredded cheese on the top and sides to cover the cheese ball.
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Place the cheese ball into the fridge to set, at least 6 hours, but preferably overnight. Start Timer. Remove the rubber bands and saran wrap, then gently press the crushed cheez-its to cover the cheese ball. Top the cheese ball with the bell pepper stem, serve with crackers of choice, and enjoy!
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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.
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Keep the rest of the cheese in the fridge. Mix everything on high speed using a hand mixer or standing mixer. Taste and adjust seasonings (salt) to your liking. Use a rubber spatula to scrape down sides of the bowl doing your best to form the mixture into a ball shape. Leave in bowl and cover with plastic wrap.
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Add in the Swiss cheese, bacon, Craisins and green onions. Mix well. Wrap and refrigerate. Transfer the cream cheese mixture to plastic wrap. Wrap tightly into a ball. Use twine or rubber bands to create 6-8 segments for the "pumpkin.". Refrigerate 1 hour or more, then untie and unwrap. Roll in pecans and serve.
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Add cream cheese and butter to a large bowl. Using an electric hand mixer, beat together until light and fluffy. Add the powdered sugar and brown sugar. Blend well to combine. Add the pumpkin puree and pumpkin pie spice until combined. Spoon mixture onto plastic wrap in a ball shape.
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Let cream cheese sit at room temperature for about 30 minutes to soften. In a medium bowl, stir together softened cream cheese, shredded Mozzarella, pumpkin puree, pumpkin pie spice, and maple syrup until evenly combined. Use hands to form into an even ball. Roll cheese ball over pecans to coat the outside.
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Cream butter and cream cheese by hand or in a stand mixer until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla and mix until just combined. Scoop the cream cheese mixture into the center of a large piece of plastic wrap, cover it all way around forming a pumpkin shape-refrigerate for at least 2 hours to firm up.
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Place graham cracker crumbs in a flat container or dish. Take frozen dough out of freezer and unwrap. Place dough ball on top of graham cracker crumbs and roll gently until covered. Add almond slices to the bottom and sides by gently pressing them into the soft outer layer of the cream cheese ball. Add a stem.
