Pumpkin Cheeseball

Very easy to make and a crowd pleaser!

8 oz. Cream cheese, softened at room temperature
4 oz. Goat cheese, softened at room temperature
5 oz. Reypenaer cheese Or other firm cheese.
2 Scallions, white and light green parts only Enough to make 2 Tbsp.
1/4 tsp. Hot sauce; more or less to taste I used Sambel Oelek.
1/4 tsp. Garlic granules
1 tsp. Worcestershire sauce
Freshly ground salt/pepper to taste
1 cup Cheese-it's, ground You may not need the full cup, but great to have in the fridge for other toppings.
Stem from a bell pepper.

Using an electric mixer beat the cream cheese first, then add the goat cheese and finally the Reypensaer. Mix until well blended.
Add the scallions, Sambal Oelek, garlic granules, Worcestershire sauce, salt and pepper to taste.
Blend the Cheese-it's in a mini-max or blender until you have a fine mixture, but not dust.
Place the ground Cheese-its on a sheet of plastic wrap. I decided to make two cheeseballs, rather than one large; either way is good.
Drop the blended cheese onto the cracker crumbs and using both your hands and the plastic wrap, bring the plastic wrap around the cheese to form a ball. Make sure all of the cheese surface is covered with crumb. Twist the top of the plastic and again using your hands smooth out the surface. The cheese is soft so this is easy to do.
Wrap elastic bands around the ball(s) to form the creases in a pumpkin.
Place in the fridge at least a couple hours or overnight.
When ready to serve, bring the cheeseball out about an hour before serving. Remove the elastic bands and plastic wrap. Top the cheeseball with the bell pepper stem.
Serve either with crackers, julienned veg or both!