Ingredients
Scale
- 2 (8 ounce) packages cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped green onions
- 1/4 cup bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bag pretzel sticks (for the stem)
Instructions
- Step 1: In a large bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, bacon bits, garlic powder, and onion powder. Mix well until all ingredients are thoroughly combined.
- Step 2: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up. This will make it easier to shape.
- Step 3: Remove the cheese mixture from the refrigerator and shape it into a pumpkin shape.
- Step 4: Cover the formed pumpkin with plastic wrap and chill for at least another 30 minutes to help maintain the shape.
- Step 5: Before serving, insert pretzel sticks into the top of the pumpkin to create a stem. Serve with crackers, vegetables, or more pretzel sticks.
Notes
- Store leftover cheeseball tightly wrapped in the refrigerator for up to 3 days.
- This cheeseball is best served cold, so there's no need to reheat!
- Surround your pumpkin cheeseball with colorful autumn veggies like bell pepper strips and carrot sticks for a festive presentation.
- For extra flavor, lightly toast the bacon bits before adding them to the cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American