1 (8-ounce) package cream cheese, softened
4 ounces blue cheese
4 ounces sharp white cheddar cheese, freshly grated
1/4 cup pumpkin purée
1/2 cup dried cranberries, chopped
1/2 teaspoon pumpkin pie spice
kosher salt, to taste
black pepper, to taste
1/2 cup sliced almonds
1/3 cup fresh parsley, chopped
crackers, optional, to taste, of your choice, for serving
Step 1 - In a bowl, add the cream cheese, the blue cheese, the cheddar cheese, and the pumpkin purée and mix until combined and the ingredients are evenly distributed.
Step 2 - Add the cranberries, the pumpkin pie spice, the salt, and the black pepper to the cream cheese mixture and mix well to combine.
Step 3 - On a clean work surface, lay a large sheet of plastic wrap.
Step 4 - Form the cream cheese mixture into the shape of a rough ball or sphere.
Step 5 - Place the cream cheese ball in the center of the plastic wrap sheet.
Step 6 - Wrap the cream cheese ball in the plastic wrap, using the plastic wrap to help form it into more of a smooth ball shape.
Step 7 - Refrigerate the cream cheese ball for at least 2 hours and up to overnight.
Step 8 - On a shallow plate, add the almonds and the parsley and stir lightly to combine.
Step 9 - Transfer the cheese ball from the refrigerator, unwrap it, and roll it thoroughly and evenly over the almond mixture until coated. You may choose to cover it completely on all sides or cover only the top.
Step 10 - Serve the cheese ball with the crackers.
Time: 3 hours
Yield: 8 servings
Thanksgiving never felt so welcoming... or so cheesy! The Thanksgiving Cheese Ball blends cream cheese, sharp white cheddar, and tangy blue cheese with a seasonal touch of pumpkin purée and dried cranberries. The result? Creamy, tangy, sharp, and funky cheese join with notes of tart berry and a little pumpkin sweetness for balance. Yum! Rolled in a crunchy almond and parsley coating, this creamy cheese ball will be the star of your snack table. Thanksgiving Cheese Ball is a crowd-pleaser, so say "yes, please" to the cheese!