In a large bowl or bowl of a stand mixer, beat together the softened cream cheese, 3 ½ cups of the cheddar cheese and the ranch seasoning, until well combined.

Spread a sheet of plastic wrap out, then place the mixture in the center in a big ball form. Wrap the plastic wrap around the mixture, forming it into a round ball shape as you wrap. You can form it as you’re wrapping to make it easier and less messy.

Cut 4 pieces of bakers twine and arrange them on a surface as shown in image "process 8”. Place the wrapped cheeseball in the center, then tie two ends of a strand together tightly, then another two and so on, to make the pumpkin shape.

Chill for at least 4 hours.

Before serving, bring the remaining ½ cup of cheese to room temperature.

Unwrap the cheeseball, coat in the remaining finely shredded cheese. Insert the bell pepper stem into the top of the cheeseball. NOTE: If the pumpkin shape isn’t as defined after coating, press the handle of a fork or spoon into the grooves a bit.