In your mixer bowl, beat together the softened cream cheese, sour cream, ranch powder, seasoning salt, onion powder, paprika and black pepper on high until nice and fluffy.

Add in half of the cheddar cheese, half the bacon, half the jalapeños, half the green onions and half of the chopped pecans.  Beat on low to medium speed until everything is well combined.

Scrape down cream cheese mixture in the bowl and form it with a spatula in the bottom of the bowl in to a big ball.

Place a large piece of Saran wrap on the counter or in a bowl, hanging over the side.  Empty the ball in to the piece of saran wrap and pull the sides up to help form the ball as you are sealing the saran wrap closed.  Use two pieces if necessary to make sure the ball is completely wrapped.

Place in the refrigerator for a couple of hours (or overnight for the best results.)

Place the remaining cheese, bacon, jalapeños, green onions and chopped pecans in a gallon storage bag, shake until well combined and place in the refrigerator for later.  (This will be your coating.)

When ready to serve, remove the cheeseball and the reserved coating from the refrigerator.  Add the coating in to a large bowl, and roll the cheeseball in it, patting on the coating until the whole thing is covered and still shaped like a ball.

Serve with crackers, crusty bread or tortilla chips!