Ginger Pecan Pumpkin Cheeseball
1. In food processor, pulse cookies until fine crumbs remain.
2. In large bowl, stir cheese, pumpkin, sugar, syrup, pumpkin pie spice and cookie crumbs; cover with plastic wrap and freeze 20 minutes. Makes about 3 cups.
3. Lay 2 (20-inch-long) pieces of plastic wrap on work surface with long edges overlapping by 2 inches; place cheese mixture in center of plastic wrap. Wrap cheese mixture with plastic wrap to form a ball; place rubber bands, 1 1/2 inches apart, around cheeseball, overlapping on the top and bottom of cheeseball to form a pumpkin shape. Refrigerate at least 6 hours or up to overnight.
4. Remove rubber bands and plastic wrap; press pecans onto cheeseball. Place cheeseball on serving platter; insert 1 pretzel through top of cheeseball to create "stem" and garnish with thyme to create "leaves."
5. Serve cheeseball with graham crackers and remaining pretzels.
- 20 g Total fat
- 8 g Saturated fat
- 38 mg Cholesterol
- 308 mg Sodium
- 31 g Carbohydrates
- 2 g Fiber
- 13 g Sugars
- 11 g Added sugars
- 5 g Protein
Directions
1. In food processor, pulse cookies until fine crumbs remain.
2. In large bowl, stir cheese, pumpkin, sugar, syrup, pumpkin pie spice and cookie crumbs; cover with plastic wrap and freeze 20 minutes. Makes about 3 cups.
3. Lay 2 (20-inch-long) pieces of plastic wrap on work surface with long edges overlapping by 2 inches; place cheese mixture in center of plastic wrap. Wrap cheese mixture with plastic wrap to form a ball; place rubber bands, 1 1/2 inches apart, around cheeseball, overlapping on the top and bottom of cheeseball to form a pumpkin shape. Refrigerate at least 6 hours or up to overnight.
4. Remove rubber bands and plastic wrap; press pecans onto cheeseball. Place cheeseball on serving platter; insert 1 pretzel through top of cheeseball to create "stem" and garnish with thyme to create "leaves."
5. Serve cheeseball with graham crackers and remaining pretzels.
