Ingredients:

  • 16 oz (450 g) Full-Fat Cream Cheese, softened
  • 8 oz (225 g) Sharp Smoked Cheddar, finely grated
  • 2 Tbsp (28 g) Unsalted Butter, softened
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1/2 tsp (2.5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Onion Powder
  • 1/2 tsp (2.5 ml) Fresh Thyme, finely chopped (or fresh chives)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp (30 ml) Sweet Hungarian Paprika
  • 1/2 tsp (2.5 ml) Cayenne Pepper (adjust to heat preference)
  • 1/4 tsp (1.25 ml) Sea Salt Flakes
  • 1 Large Pretzel Stick (for the pumpkin stem)

Instructions:

  1. Combine Wet Ingredients: In a medium bowl, use a hand mixer or stand mixer to beat the softened cream cheese, butter, and Worcestershire sauce until completely smooth and free of lumps. Scrape down the sides of the bowl often.
  2. Incorporate Dry Ingredients: Reduce the mixer speed to low. Add the grated smoked cheddar, garlic powder, onion powder, chopped thyme, salt, and pepper. Mix only until just combined. Do not overmix, or the cheese ball will become greasy.
  3. Form the Sphere: Scrape the mixture onto a sheet of cling film. Use the cling film to help gather the mixture and roll it into a neat, tight sphere.
  4. Initial Chill: Wrap the cheese ball tightly in the cling film. Place it in the refrigerator for a minimum of 2 hours. This is crucial for the shaping process.
  5. Prepare the Coating: In a small, shallow dish, whisk together the paprika, cayenne pepper, and sea salt flakes.
  6. Coat the Ball: Unwrap the chilled cheese sphere. Roll the ball thoroughly in the paprika mixture until it is completely and uniformly coated. Pat the seasoning gently onto the surface to ensure it adheres.
  7. Create the Ribs (The Pumpkin Trick): Take a length of kitchen twine or use sturdy rubber bands. Wrap the twine/bands around the cheese ball, dividing the sphere into 6 to 8 equidistant segments to create pumpkin ribs. Tie the twine securely at the top.
  8. Final Deep Chill: Return the cheese ball, still wrapped in the twine/bands, to the refrigerator. Chill for another 30 minutes to one hour, allowing the grooves to properly set.
  9. Presentation: Just before serving, carefully snip or slide off the kitchen twine or rubber bands. Gently press the large pretzel stick into the top center of the cheese ball to act as the stem. Serve immediately with crackers and accompaniments.