Witches Hat Cheese Ball is a creamy, soft jalapeno popper cheese ball rolled in black sesame seeds and shaped into a witches hat!
Witches Hat Cheese Ball
This cheese ball combines the perfect combination of creamy cheese, old cheddar, a little spice from the jalapenos and a hint of salty bacon.
Cheese balls are another classic recipe that never went away. Instead I’d say they have improved with age as there are so many varieties and flavour combination available these days!
Forming the cheese ball
Since your cream cheese will already be soft, once combined with the rest of the ingredients it becomes creamy and easy to manipulate.
With clean hands work the cheese ball gently as though it was soft playdough or clay. It’s kind of therapeutic actually. Start by forming the brim of the witches hat, then the cone. You can continue to smooth it out until it reaches the shape you want. I’ve even molded it after all the sesame seeds had been placed on the hat.
I make more cheese balls than I care to admit to and have a soft spot for these Mini Cheese balls.
While I can’t remember the exact details, I’ve made a jalapeno popper cheese ball before and the idea to form a cheese ball into a hat most likely came to me while watching some Halloween cooking show on TV. I made this the first time for a Mom’s Halloween Wine Night gathering.
- You can use nigella seeds, black sesame seeds or poppy seeds to cover your hat. I’ve used poppy seeds but prefer black sesame seeds.
- If you can’t find pomegranate seeds to make your ribbon try red licorice or red pepper.
- Ensure you build your cheese ball hat on parchment paper or wax paper. You can lift and move it around easily plus it catches all the seeds.
- Put your cheese ball hat on a large platter while applying the seeds. The platter will catch all the excess seeds that fall down.
Looking for more spooky Halloween Treats, detour here:
The very first cheese ball hat I made with poppy seeds:
I do prefer to use sesame seeds as I find them easier to work with and more pleasant on the palate. Here’s what it looked like when I used poppy seeds.
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 pkg cream cheese, softened
- 1 cup old cheddar cheese, grated
- 1/2 cup pepper jack cheese, grated
- 2 jalapenos, seeded, vein removed, roasted, cooled and chopped
- 1/2 pkg bacon, cooked and chopped
- 2 tsp chili powder
- 1/3 cup black sesame seeds
- 1 pomegranate
- In a large bowl mix together cream cheese through chili powder until well combined.
- Pour out mixture onto cut piece of parchment paper.
- Start forming the base of the hat then bring it up into a cone shape. Place on plate or cutting board and set in refridgerator.
- Remove seeds from pomegranate.
- Take hat out of refrigerator and place with parchment paper on a big platter. The platter will help catch the sesame seeds.
- Putting sesame seeds in your hand a little at a time start pressing the seeds into the cheese ball hat until fully covered. If any drop on the parchment fold up the parchment around the rim of the cheese ball hat with the seeds in it, to press seeds onto the side of rim.
- When you are happy with your black sesame seed coverage, start pressing in pomegranate seeds to make a ribbon on the hat.
- Put your cheese ball hat on a serving platter or board. Cut the parchment paper close to the rim of the hat and discard. Cover any showing parchment with cracks. Refridgerate until ready to serve.
- When ready to serve let sit out at room temperature for 30-60 minutes.