Gather all ingredients.

Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined.

Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible.

Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.

Sprinkle the cheese ball mound with the remaining shredded cheese.

Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.)

Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.)

Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm.

Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.