Take your cream cheese out of the fridge to soften about 15-20 minutes before making your cheese ball.
Put all of the ingredients for the cheese ball in a large bowl and mix with hand or stand mixer.
When the ingredients are well mixed, turn out the cheese mixture onto a large piece of plastic wrap. Pull up the edges of the plastic wrap up and twist so that all of the cheese is inside and begins to form a ball. Use a combo of twisting the plastic wrap and your hands to form the cheese into a ball. When the ball becomes the shape you like, place it in the refrigerator for at least 1 hour before serving so that it becomes firm.
Mix the chopped pecans, bacon pieces, chives and paprika in a bowl, using a fork. When mixed, spread them out in a solid layer on a piece wax paper. Remove chilled cheese ball from fridge. Unwrap the plastic wrap from the cheese ball and roll ball over the toppings mix. You might also have to pull toppings up onto the sides or top and press in a bit to get the covering you like.
Serve with crackers, celery, crostini, more pecans, even fruit.