Smoked Cream Cheese – Jake’s Farmhouse Guide to a Smoky Classic
Smoked low and slow, this cream cheese develops a savory crust and a rich, creamy inside—perfect for crackers, breads, or straight off the spoon.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 1 block (serves 4–6) 1x
- Category: Appetizer
- Method: Smoked
- Cuisine: American
Ingredients
Scale
- 1 block (8 oz) of full-fat cream cheese
- 1 tablespoon olive oil
- 1–2 tablespoons favorite seasoning blend (everything bagel, BBQ rub, or garlic-herb)
- Optional: Honey or maple syrup
- Optional: Jalapeño slices or hot pepper jelly
- Optional: Chopped pecans
Instructions
- Let the cream cheese sit at room temperature for 20–30 minutes while preheating the smoker to 225°F.
- Score the top of the cream cheese block in a crosshatch pattern with a sharp knife.
- Brush with olive oil and generously apply seasoning blend over the top and sides.
- Place in a foil tray or cast iron pan and smoke for 1½ to 2 hours.
- Optional: Drizzle with honey or top with jalapeños in the last 15 minutes of smoking.
- Remove from smoker, rest for 5 minutes, then serve with crackers, crostini, or veggies.
Notes
Don’t overthink it—this recipe is all about simplicity and flavor. Best served warm but stores well for up to 5 days refrigerated.
Nutrition
- Serving Size: 2 oz
- Calories: 180
- Sugar: 2g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.adorarecipes.com/smoked-cream-cheese/