Pumpkin Cheeseball

Ingredients 

8 oz. cream cheese, softened to room temperature 

4 oz. fresh goat cheese, softened to room temperature 

2 cups shredded sharp cheddar (about 8 oz.) 

2 scallions, white and light green parts thinly sliced, 1 (6″) dark green piece reserved 

1 medium jalapeño, cored, seeded, and finely chopped

3 Tbsp. finely chopped chives

1 1/2 tsp. Worcestershire sauce 

Kosher salt 

Freshly ground black pepper 

1 bell pepper 

2/3 cup Cheddar cracker like goldfish, finely crushed 

Crackers, and sliced raw vegetables, for serving

Directions

• In a large bowl, stir cream cheese and goat cheese. Add cheddar, white and light green scallion parts, jalapeño, chives, and Worcestershire sauce and stir until incorporated; season with salt and pepper. 
• Transfer cheese mixture to a large piece of plastic wrap (you may need 2 pieces), cover, and form into a large ball. Using 4 rubber bands, create ridges by wrapping them around ball, dividing into 8 sections. (You may need to wrap them multiple times if they’re too large to make an indent.) Refrigerate at least 4 hours or up to 3 days. 
•  Meanwhile, cut reserved dark scallion part into long, thin strips and place in a bowl of ice water in refrigerator. (This will cause them to curl.) When ready to use, pat dry with a paper towel.
• To create the pumpkin “stem,” carefully remove bell pepper stem. Slice remaining pepper for serving. 
• Remove rubber bands and plastic wrap from cheese ball and coat in Goldfish crumbs. Transfer to a platter and press pepper stem into the top. Remove stem and place ends of curled scallions in indentation, then return stem to secure scallions in place. 
• Let cheese ball soften to room temperature, about 30 minutes. Serve with crackers and sliced vegetables