In work bowl of food processor fitted with steel knife blade, process cream cheese, goat cheese, and cheddar cheese until smooth. Shape into 2-inch diameter log; wrap in plastic wrap. Chill at least 2 hours or up to 3 days.
In medium bowl, stir together pineapple topping, apricots, bell pepper, horseradish, and dry mustard until well mixed. Cover and chill for up to 3 days.
Just before serving, roll cheese log in toasted pecans, pressing to adhere. Spread pineapple sauce on serving plate; place cheese log on top. Serve with wheat crackers.