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1
Seed and coarsely chop the red bell pepper.
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2
In a food processor, pulse the pepper to grind (do not puree, you still want some texture).
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3
Place the pepper in a small saucepan and add the vinegar, sugar, and salt.
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4
Bring to a full boil, stirring to dissolve the sugar and salt.
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5
Reduce the heat and simmer uncovered for 30 minutes until most of the liquid has absorbed and it has become the consistency of jam.
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6
Remove from the heat.
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7
Cool for 5 minutes and then stir in the jar of red hot pepper jelly until fully incorporated.
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8
Place in an airtight container and refrigerate until cold.
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9
Meanwhile, in a medium-sized mixing bowl, combine the cream cheese and mayonnaise with an electric mixer until smooth.
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10
With a rubber spatula, stir in the scallions and the cheddar cheese.
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11
Line a 9 pie plate or tart pan with plastic wrap, allowing enough to hang over the sides to cover the cheese.
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12
Fill the plate with the cheese mixture and cover with the plastic wrap.
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13
Place in the refrigerator to chill for several hours or overnight.
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14
When the cheese has become firm enough to handle, coat the bottom of the cheese with the chopped pecans to resemble a cheesecake crust.
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15
To serve, place the cheese on a serving plate and top with a generous amount of the red pepper jam.
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16
Serve with assorted crackers.
