Pumpkin-Shaped Bacon Ranch Cheeseball

Total Time: 2 15

Prep Time: 15

Chill Time: 2

Servings:

This festive pumpkin cheeseball with bacon, ranch, and cheddar is a fun, make-ahead party appetizer perfect for fall gatherings, Halloween celebrations, and Thanksgiving dinner!

Ingredients

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Instructions

In a standing mixer with the paddle attachment, add 16 ounces of cream cheese and beat until softened.
Add 2 tbsp Ranch seasoning, 2 green onions (chopped), and 5 pieces of cooked & chopped bacon. Mix until combined.
Lay out a large piece of plastic wrap on your counter, pour 1 cup of shredded sharp cheddar cheese in the center of the plastic wrap.
Scoop the cheese mixture on top of the cheese pile.
Pour the second cup of shredded cheese on top of the cream cheese mixture and pat the cheese around to cover the cream cheese mixture in shredded cheese.
Pull up and around the outer edges of plastic wrap to fully wrap the cheese ball up. With the cheese ball covered, mold with your hands to create a ball shape.
With 4 rubber bands, wrap them around the cheeseball covered in plastic to create a star, making the pumpkin ridges. Make sure the rubber bands are evenly separated so that your pumpkin shape does not come out lopsided.
Place the cheeseball in the fridge for at least 2 hours to chill. You can leave it in there for up to 2 days, so it's a great make-ahead appetizer.
When ready to serve, remove from the fridge, carefully remove the rubber bands (you can just snip them off). Unwrap the ball, place on your serving platter, and top with the bell pepper stem in the center to complete the pumpkin look. Serve with your favorite crackers.

Nutrition

Calories: 255kcal Carbohydrates: 4g Protein: 8g Fat: 23g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.01g Cholesterol: 63mg Sodium: 490mg Potassium: 88mg Fiber: 0.1g Sugar: 2g Vitamin A: 720IU Vitamin C: 0.4mg Calcium: 172mg Iron: 0.1mg