Ingredients
Scale
- Cream cheese, softened 8 ounces
- Cheddar cheese, shredded 1 cup
- Monterey Jack cheese, shredded 1 cup
- Garlic powder 1 teaspoon
- Onion powder 1 teaspoon
- Paprika 1/2 teaspoon
- Worcestershire sauce 1 teaspoon
- Pecans, finely chopped 1/2 cup
Instructions
- Step 1: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, paprika, and Worcestershire sauce.
- Step 2: Mix all ingredients thoroughly until well combined and smooth.
- Step 3: Shape the cheese mixture into a ball. Gently flatten the top and bottom slightly to resemble a pumpkin shape.
- Step 4: Place the finely chopped pecans in a shallow dish. Roll the cheese ball in the pecans, pressing gently so that they adhere to the entire surface.
- Step 5: Cover the cheese ball with plastic wrap and refrigerate for at least 2 hours to allow it to firm up.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 3 days, but note that the pecan coating will soften over time.
- This cheese ball is best served cold, so no reheating is necessary; simply remove it from the refrigerator about 15 minutes before serving.
- Serve this festive cheese ball with an assortment of crackers, pretzels, or apple slices for a delightful fall appetizer.
- For a deeper pumpkin hue, gently press a pinch of extra paprika into the cheese ball before coating it with pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American