• Place softened cream cheese, spices and hot sauce in the bowl of a stand mixer. Combine until cream cheese is soft and combined with all the seasonings.
• Add shredded Pepper Jack cheese, diced jalapeño, and chives.
• Mix on low speed until combined.
• Place a 2 foot long piece of plastic wrap onto a smooth work surface.
• Place cheddar cheese onto the plastic wrap. Spread cheese out into an even layer.
• Scoop out cream cheese mixture from mixing bowl and place the cheese mixture onto the plastic wrap with the cheddar cheese.
• Pull up the ends of the plastic wrap and gently press the cream cheese into a ball shape, pressing the cheddar cheese onto the outside of the ball to completely cover it with the shredded cheddar cheese.
• Once the cream cheese is shaped into a large ball and covered with the grated cheddar cheese, wrap the entire ball with the plastic wrap.
• Cut about a 2 foot length of twine and wrap it around the cheeseball 3 times, spacing it apart equally. Tighten the twine to create indentations in the cheeseball to resemble a pumpkin.
• Remove the twine and unwrap the cheese ball to expose the top.
• Press the stem from a bell pepper into the top and press it into the cheeseball to secure it in place.
• Rewrap the cheeseball with the plastic wrap and refrigerate for at least 2 hours to allow all the flavors to combine.

To serve:

• Remove cheeseball from the refrigerator and allow it to sit, covered in the plastic wrap, for 30-45 minutes.
• Unwrap thee cheeseball. Discard plastic wrap. Place cheeseball on a serving platter or cutting board.
• Allow guests to spread cheeseball onto crackers.