Pumpkin Cheese Balls For Thanksgiving Recipes

PUMPKIN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.

THANKSGIVING CHEESE BALL

Steps:

• In a stand mixer fit with a paddle attachment, combine all ingredients and beat until smooth.
• Use a spatula to scrape cream cheese mixture onto the center of a large piece of cling wrap. Form cream cheese into a ball and close cling wrap tightly around the ball. Place in the fridge for at least 1 hour.
• Cut the stem off of a bell pepper. Remove cheese ball from fridge. Remove cling wrap and place on serving tray. Press stem onto top of cheese ball. Serve with crackers and/or veggies.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

PUMPKIN CHEESE BALL

Steps:

• In a mixing bowl, beat cream cheese, pumpkin and pineapple.
• Stir in cheddar cheese, beef and onion.
• Shape into a ball; place on a serving platter.
• Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
• Serve with crackers.
• **Store in refrigerator until ready to serve.

THANKSGIVING PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, butter, sugar, and cinnamon in a food processor and blend. Press crust mixture into the bottom and up the sides of a 10-inch springform pan.
• Combine 2 packages cream cheese and 1 cup sugar in a bowl and cream together using an electric mixer. Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, allspice, and cloves. Add eggs separately and mix by hand just until combined, being careful not to overmix. Pour batter into the prepared pan.
• Reduce oven temperature to 300 degrees F (150 degrees C). Bake in the preheated oven until center no longer jiggles, about 1 hour; do not overbake, or cheesecake will dry out.
• Turn off the oven, leaving cake inside. Open door slightly and let cake cool for 1 hour.
• Remove from oven and run a thin knife around the inner edge of the pan to loosen cake and prevent cracking. Cool at room temperature for 1 hour more. Refrigerate for 6 hours.
• Mix cream cheese using an electric mixer in a bowl until fluffy.
• Whip heavy cream in a separate bowl until soft peaks form. Add sugar and vanilla extract. Fold in cream cheese. Add topping to the top of the cooled cheesecake.

PUMPKIN SPICE CAKE BALLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Grease and lightly-flour two cake pans, set aside. In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy. Divide the batter between the prepared cake pans and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth. To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smush it together until well-mixed. Using damp hands, form the mixture into 1-inch balls and place them onto a baking sheet. Once you've finished with all the mixture, place the baking sheet in the freezer. While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin Alfredo sauce. Do not try to thin out the coating with milk or water (it'll just make it clumpy). Turn off the burner. Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls. For decoration, melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.