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Hot Honey and Toasted Pumpkin Seed Cheese Ball



– 8 ounces Real California cream cheese, softened – 3 tablespoons Real California 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
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1. In a stand mixer or in a large bowl with a spatula, whip the Real California 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.

Servings: one cheese ball