In a large bowl, combine cream cheese, 2 tablespoons chopped scallions, red pepper, 2 tablespoons diced jalapeno, Worcestershire sauce, garlic powder, ranch seasoning, and cheddar cheese. Using a rubber spatula, fold the ingredients into the cream cheese until thoroughly combined. Season with salt and pepper to taste.
In a small bowl, combine remaining chopped scallions and jalapeno, chopped pecans, and crumbled bacon. Stir to combine.
Shape the cheese mixture into a ball and roll the ball in the pecan mixture, gently pressing the pecan mixture into the cheeseball. Refrigerate until ready to serve.
The cheeseball is best made the day before you’re going to serve it and will stay fresh in the refrigerator for up to 5 days.
Notes
You can substitute pepper jelly in place of fresh or canned jalapeños. The cheeseball will be sweeter, and may not hold its shape at room temperature.