Ingredients:

  • 16 oz (2 blocks) Full Fat Cream Cheese, softened
  • 4 oz Sharp White Cheddar Cheese, finely grated
  • 2 Tbsp Unsalted Butter, softened
  • 3 stalks Spring Onions (Scallions), thinly sliced
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Worcestershire Sauce (optional)
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup Everything Bagel Seasoning
  • 1 Pretzel Stick or Small Celery Stalk (for the pumpkin stem)

Instructions:

  1. Ensure the cream cheese and butter are completely softened to room temperature to prevent lumps in the mixture.
  2. In a large mixing bowl, beat the softened cream cheese, grated Cheddar, and butter until the mixture is smooth and homogenous. Do not overmix.
  3. Gently fold in the sliced spring onions, garlic powder, onion powder, Worcestershire sauce (if using), salt, and pepper until just combined.
  4. Place the cheese mixture onto a large piece of cling film (plastic wrap). Use the cling film to help form the mixture into a neat, firm spherical ball shape.
  5. Wrap the cheese ball tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, until it is completely firm and stable.
  6. Spread the Everything Bagel Seasoning generously onto a shallow plate or tray.
  7. Remove the firm cheeseball from the cling film and roll it evenly in the seasoning mixture until every surface is covered. Gently press the seasoning into the ball to ensure it adheres.
  8. To create the pumpkin effect, use the back of a small spoon or a dull knife to gently score vertical lines down the sides of the cheeseball, mimicking the ridges of a pumpkin.
  9. Just before serving, insert the pretzel stick or small celery stalk firmly into the top center of the cheeseball to act as the pumpkin stem.
  10. Place the cheeseball on a serving board and surround it with crackers, pitta bread, or fresh vegetables for dipping.