Pumpkin cheese ball a centerpiece for tabletop or buffet

This is a delicious, seasonal cheese ball that features some unusual ingredients as well as those you would expect.

This will serve up to 24 and is something you can make a few days ahead.

Gather the following ingredients:

4 large blocks of cream cheese — full-fat works best for this — room temperature

2 rectangular blocks of your favorite sharp cheddar (shred yourself)

1 stick of salted butter — softened to room temperature

1/2 can of pumpkin pie filling

1 TBSP of cinnamon

1 TSP cloves (leave out if you don't like them)

1/2 cup of dried cranberries

2 TBSP of vanilla

1/2 cup of sugar or sugar substitute

Mix all ingredients well by hand. Mix until you have a smooth texture.

Form into a loose ball shape, wrap in cling wrap and place in the fridge for a  few hours.

Remove from the fridge for about 20 minutes, remove the cling wrap and roll in 1/2 cup of finely chopped nuts of your choice.

Using a dull knife, “carve” the lobes of a pumpkin shape into the cheese ball.

Place it on a serving platter.

Add a “stem” made with a cinnamon stick.

Warm up 1/2 cup of the preserves of your choice (fig is incredible with this) and pour over the cheese ball, allowing the warm preserves to cascade over the wells in the cheese ball and pool at the bottom.

Serve right away with crackers, lavash or pretzels.

You can further decorate your serving tray with small seasonal nuts and berries.

I always place mine on an antique circular silver serving tray. The tone of the silver is especially beautiful with the colors of the season.

Use your silver cheese knives and butter knives or a cheese scoop to add further interest to this focal point of your table or buffet.