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Ingredients2 h 45 m servings 79 cals
Original recipe yields 20 servings (1 cheese ball)
- Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
- When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
Per Serving: 79 calories; 5.7 g fat; 3.8 g carbohydrates; 3.4 g protein; 18 mg cholesterol; 112 mg sodium. Full nutrition
ReviewsRead all reviews 2
I'm sorry to say, this was not a sweet cheese ball. I followed exactly to a T and it looked like a muted pimento cheese spread. I let set up in the frig for 12 hours from start to finish. You c...