Smoked Cream Cheese
This easy smoked cream cheese is scored, seasoned with salt and pepper, and smoked low and slow until it's warm, soft, and full of smoky flavor. Top it with pepper jelly and serve with crackers for a simple holiday or game day appetizer!
Servings: 8
Calories: 100kcal
Ingredients
- 8 ounces full-fat cream cheese one block
- 1 teaspoon Kosher salt
- ½ teaspoon coarsely ground black pepper
- cooking spray
- ¼ cup pepper jelly optional
Instructions
- Preheat your smoker to 225°F. Line a small baking sheet with foil and lightly coat it with cooking spray.
- Place the cold cream cheese on the pan. Score the top in a shallow cross-hatch pattern, dipping the knife in water between cuts if it starts to stick.
- Sprinkle the salt and pepper evenly over the cheese.
- Smoke for about 2 hours, until the top is light golden and the scored squares begin to separate.
- Use a wide spatula to carefully transfer the cheese to a serving plate. Spoon the pepper jelly over the top and serve warm with crackers, or let it cool and refrigerate for later.
Notes
- Keep the smoker at 225°F. The cream cheese softens all the way through but holds its shape. Higher temperatures can make it too soft before it picks up much smoke.
- For different flavors, swap the salt and pepper for BBQ rub, everything bagel seasoning, or Cajun seasoning.
- Make ahead: Smoke up to 2 days ahead and refrigerate. Serve cold or reheat before serving.
- Storage: Refrigerate in an airtight container for up to 5 days. Reheat in a 225°F oven for 10 to 15 minutes.
Nutrition
Serving: 1oz | Calories: 100kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Sodium: 380mg | Sugar: 1g