PUMPKIN PIE "CHEESE" BALL
a festive fall version of it so why not make a ball that tastes like pumpkin pie? It tastes just like it. The inside is a creamy pumpkin spiced mixture and the outside is coated in crushed gingersnap cookies. We liked it best with graham crackers but you could use sliced apples or gingersnaps as well. This doesn't look as pretty as some, and not the easiest to shape, but the flavor and taste, Wow!! Something like an easy version of a pumpkin cheesecake
Provided by Bonnie G 2
Categories Cheese
Time 20m
Yield 1 cheeseball, 16 serving(s)
Number Of Ingredients 8
Steps:
- With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
- Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
- Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
- To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
- Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Nutrition Facts : Calories 193.3, Fat 12.7, SaturatedFat 7.3, Cholesterol 38.9, Sodium 117.8, Carbohydrate 19.3, Fiber 0.1, Sugar 18.2, Protein 1.8
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