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Ingredients
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8 ounces
cream cheese, softened
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3 tablespoons
butter, softened
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2 tablespoons
Mike's Hot Honey
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1/4 teaspoon
cinnamon
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Pinch
nutmeg
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Zest of 1 lemon
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Sea salt, to taste
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1 cup
toasted pumpkin seeds, for garnish
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Crackers, for serving
Directions
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In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.
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Add the hot honey, cinnamon, nutmeg, lemon zest, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.
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Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.
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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.
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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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