2 (8-oz) pkgs cream cheese, softened
1 Tbs bottled hot pepper sauce
1 tsp paprika
1/2 tsp minced garlic
2 cups finely shredded yellow cheddar cheese
1 stem from a bell pepper
crackers for serving
Step 1: Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined.
Step 2: Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible.
Step 3: Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.
Step 4: Sprinkle the cheese ball mound with the remaining shredded cheese.
Step 5: Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.)
Step 6: Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.)
Step 7: Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm.
Step 8: Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.
