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Prepare the Bundt Pan: Thoroughly line an 8-cup Bundt pan with plastic wrap, allowing several inches to hang over the edges. This will make unmolding a breeze.
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Make the Topping Layer: In a small bowl, combine the chopped pecans, ⅓ cup bacon crumbles, and 2 chopped green onions. Sprinkle this mixture evenly over the bottom of the prepared Bundt pan.
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Combine the Cheese Spread: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a hand mixer or a sturdy spoon until smooth and well-blended. Add the shredded mozzarella, cheddar, the remaining green onions, bacon crumbles, salt, pepper, and garlic powder. Mix until all ingredients are fully incorporated.
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Assemble the Ring: Carefully spoon the cheese mixture into the pan, directly over the pecan and bacon topping. Press down firmly and evenly to pack it in and remove any air pockets.
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Chill: Cover the top of the pan with the overhanging plastic wrap (or a new piece). Refrigerate for at least 2 hours, or until very firm.
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To Serve: Uncover the pan. Invert a serving platter over the top, then quickly and confidently flip the pan and plate together. Lift the pan away and gently peel off the plastic wrap liner.
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Add the Final Touch: Spoon the pepper jelly into the center of the cheese ring.
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Enjoy! Serve immediately with your favorite crackers, bread, or pretzels for spreading.
Make-Ahead Tip: This recipe can be made up to 2 days in advance. Keep it wrapped tightly in the refrigerator until you’re ready to serve.
