Pumpkin Cheese Ball

Directions

1. Beat together 8 oz softened cream cheese, 7.5 oz chive & onion cream cheese spread, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and 1 ¼ cups of the shredded sharp cheddar cheese in a mixing bowl until combined.
2. Lay out a double layer of plastic wrap on your countertop, long enough to completely wrap the cheese ball.
3. Sprinkle ⅓ cup of the remaining shredded cheddar onto the plastic wrap where the bottom of the cheese ball will sit.
4. Place the cheese mixture onto the sprinkled cheese, then use the rest of the shredded cheddar to coat the top and sides of the ball.
5. Wrap the cheese ball tightly in the plastic wrap and press it into a ball shape with your hands.
6. Use thick rubber bands to double-wrap the cheese ball into a pumpkin shape (see the photos in the post for how to do this).
7. Refrigerate the cheese ball for at least 2 hours, then remove the rubber bands.
8. Top the pumpkin cheese ball with a bell pepper stem and serve with your favorite crackers.