Place the cream cheese, shredded cheddar and ranch seasoning into a large mixing bowl. Using a hand mixer, mix the ingredients on medium-high for about 1-2 minutes, stopping occasionally to scrape down the sides with a spatula.
Once combined, remove the hand mixer and finish mixing with a spatula to make sure you get everything from the sides and smooth the cream cheese mixture into a ball.
Remove the mixture from the bowl and place it on a flat surface (lined with parchment paper if needed), like a cutting board. Using your hands by pressing down on the top and cupping the sides of the cheeseball, gently molding it into the shape of a football.
Once shaped, cover the cheese ball with a large piece of plastic wrap and put it in the refrigerator to chill for about 30 minutes.
While the cheese ball is chilling, cook your bacon using your preferred method (air fryer or oven is best) until crispy. Once cooled, crumble the bacon into small bits with your hands.
Take the cheese ball from the refrigerator, unwrap the plastic, and place it onto your serving platter or board. Gently press the crispy bacon bits all over the top and sides of the football cheeseball until completely covered.
Cut your provolone cheese into slices for the football laces and place them on top of the football. One larger strip for the center lace and 8 smaller strips for the horizontal laces. Serve with your favorite crackers and enjoy!
