Hot Honey and Toasted Pumpkin Seed Cheese Ball

By Samantha Weiss Hills
October 15, 2015
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Makes: 1 cheese ball

  • 8 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 tablespoons Mike's Hot Honey
  • 1/4 teaspoon cinnamon
  • pinches nutmeg
  • Zest of 1 lemon
  • Sea salt, to taste
  • 1 cup toasted pumpkin seeds, for garnish
  • Crackers, for serving
  1. In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.
  2. Add the hot honey, cinnamon, nutmeg, lemon zest, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.
  3. Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.
  4. While the cheese ball is chilling, toast the pumpkin seeds in a sauté pan, about 5 minutes. Remove the cheese ball from the refrigerator, and shape into a ball.
  5. On a baking sheet, spread out the pumpkin seeds and roll the cheese ball in them so that it is fully covered. Serve with crackers.

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