Pumpkin Cranberry Cheeseball
User Reviews
5
Pumpkin Cranberry Cheeseball
Description
This Cheeseball mixes three types of cheese—cream cheese as a base, cheddar for sharpness, and blue cheese for a distinctive tang—combined smoothly with pumpkin puree and a touch of pumpkin pie spice for seasonal flavor. Chopped dried cranberries provide a chewy contrast and sweetness that balances the cheeses. After mixing, the ball is formed and refrigerated to set, ensuring it holds its shape when handled.
The ball is rolled in a coating of finely chopped almonds and parsley, which adds a crunchy texture and fresh herbal note, while also providing a visually appealing presentation. It can be served immediately after coating or refrigerated for a few hours to allow flavors to meld. This dish suits holiday gatherings or as a flavorful cheese spread when sliced with crackers or bread.
Ingredients
- 8 ounces cream cheese softened
- 4 ounces blue cheese
- 4 ounces cheddar cheese freshly grated, sharp white
- ¼ cup pumpkin puree
- ½ cup dried cranberries chopped
- ½ teaspoon pumpkin pie spice
- salt kosher salt
- black pepper kosher salt
- ½ cup almonds finely chopped (for coating, sliced
- ⅓ cup parsley chopped (for coating, fresh
Instructions
- In a bowl, combine the cream cheese, blue cheese, cheddar and pumpkin puree until combined. Mix thoroughly until everything is evenly distributed. Stir in the cranberries, pumpkin pie spice and big pinch of salt and pepper. Mix to combine.
- Place a large piece of plastic wrap on your counter. Form the cheese mixture into somewhat of a ball and place it in the center of the plastic wrap. Wrap it up, forming it more into a ball as you go. Refrigerate it for at least 2 hours, or overnight. After refrigerating, you can form it into more of a ball with your hands while it’s still wrapped in plastic.
- To roll the cheeseball, combine the chopped almonds and parsley on a plate, stirring them together. Place the cheeseball on the plate and roll it through, coating the outside.
- You can serve the cheeseball immediately or wrap it up and serve a few hours later. You can make this a day or two ahead of time, but I would wait to roll the ball in the nuts, as they will soften over time because of the cream cheese.
User Reviews
Overall Rating
5
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