Fall means autumn leaves, harvest season, and pumpkins. You know that also means party season, right? So, you need a cheese ball recipe for your next get-together. Cheese balls are the best party food, am I right? Everyone gathers around with crackers or veggies and indulges on the yummy cheese ball while they chat about life and catch up with each other. And, if you love pumpkin, you’re going to love this healthy pumpkin cheese ball recipe.
I first tried a different version of this pumpkin cheese ball recipe when I attended a cooking class in my neighborhood. My husband’s aunt taught the class and it was so much fun to learn how to cook along with these amazing women.
This cheese ball recipe is not something you can whip up a few minutes before your party. It’s very important that you let it sit in the refrigerator at least 2 hours before you serve it, or overnight. The flavors need to blend together and that can’t happen in a few minutes.
- 2 C grated cheddar cheese
- 8 oz softened fat-free cream cheese
- 1/4 C pumpkin puree
- 1/4 C sugar-free apricot or pineapple preserves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp onion powder
Combine grated cheese, cream cheese, pumpkin, preserves, and spices in a mixer. Mix together until combined. Place cheese ball in plastic wrap and refrigerate for at least 2 hours or overnight so the flavors can blend together.
Place pumpkin cheese ball on a plate and use a knife to make lines in the cheese ball.
Serve with crackers and vegetables.