red and green apple wedges and/or baguette slices,for serving
Instructions
In a bowl, combine the cheddar cheese, cream cheeses, paprika and red pepper; stir together until well blended. Cover and chill 4 hours or until the mixture is firm enough to be shaped.
Shape the mixture into a ball to resemble a pumpkin. Smooth the entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Or use long strips of carrot peel to mark the grooves in the pumpkin.
Cut florets from broccoli stalk and reserve for another use. Cut the stalk to resemble a pumpkin stem, and press into the top of the cheese ball. Serve the cheese ball with apple wedges or baguette slices.
Notes
You can use full-fat cream cheese if you'd like, but the light cream cheese tends to be a little softer, which makes it easier to spread onto crackers, etc.
To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach the stalk before serving.
To keep apple slices from browning, toss them in lemon juice, or dip in Sprite!