In a mixing bowl, combine the sharp cheddar cheese spread, cream cheese, minced shallot, finely chopped green bell pepper, Worcestershire sauce, Dijon mustard, and paprika. Blend thoroughly until smooth and creamy.

Lay a piece of plastic wrap on your countertop and transfer the combined cheese mixture onto it. Shape the mixture into a tight ball, wrap it tightly in plastic wrap, and refrigerate.

Chill for at least 4 hours or overnight. This allows the flavors to meld and the cheese ball to firm up.

Once chilled, unwrap the cheese ball and spread chopped toasted pecans on a flat surface. Roll the cheese ball in the pecans until evenly coated.

Let the cheese ball sit at room temperature for about 30 minutes before serving. Arrange an assortment of crackers around the cheese ball on a serving platter.