Cheddar and Apple Cheese ball (pumpkin shaped!)

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Cheddar and Apple Cheese Ball (pumpkin shaped!)

A previous Thanksgiving I made a Pear pecan feta-cheddar cheese ball and it was a crowd pleaser. One of the reasons I loved it because the fruit lightened up the calories and heaviness of the dish.  I wanted to make sure that this dish had that same appeal, but a slight variation.  
Plus, this display variation (instead of pecans that the original recipe called for) sets up for a great party display anytime in the fall! 

Inside of Cheddar Cheese Ball – yum!

8 ounces cream cheese, softened
2 cups extra-sharp Cheddar cheese shredded, divided
1 apple (Red Delicious or Gala), peeled and diced
1 scallion, (green onion) white and green, finely chopped
1 tsp salt
1 stem of a green or red pepper


Combine the cream cheese, 1 1/4 cup cheddar, apple, scallion pieces, and salt.

Coat a large piece of plastic wrap with cooking spray. Sprinkle about 1/4 cup of the cheddar onto the plastic wrap. 

Top with cheese ball mixture. 

Top that with the remaining cheddar cheese. Form into a ball. Double-wrap it in plastic wrap.

Use large rubberbands of kitchen twine to form marks that look like a pumpkin.  (We were in a bind, so we used hair ties – worked perfectly.) 

Refrigerate for at least 1-2 hours (or longer. I did it overnight.) 

Before serving, remove rubber bands (cut off) and plastic wrap. 

Gently push the pepper stem into the “pumpkin” cheese ball. 

Serve chilled with crackers. 

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