Smoked Compound Cream Cheese is a MUST COOK!
Smoked Compound Cream Cheese: If you are not doing this, you are missing out!
Things to know:
What is smoked cream cheese?
Smoked cream cheese is a popular, easy appetizer made by smoking cream cheese blocks at 200°F–250°F for 1–2 hours, typically seasoned with BBQ rub and served with crackers. It creates a creamy, velvety spread with a deep smoky flavor, often customized with sweet or spicy toppings like hot honey, pepper jelly, or bacon.
What temperature do I smoke cream cheese at?
While some recipes say to smoke the block of cream cheese, set your smoker to 225 degrees Fahrenheit, and let it preheat for at least 15 minutes. Then, place the cream cheese on a baking rack and set it on the grate. Smoke for 1 to 2 hours, checking continually to ensure it doesn’t get overcooked. We have had much success smoking at 170F for 90 minutes.
Does cream cheese melt when you smoke it?
Once it’s smoked, the cream cheese turns nice and soft, but it doesn’t completely melt.
Why does smoked cream cheese not melt?
There are different emulsifiers like Xanthan gum that help form and hold the shape of cream cheese. As the cream cheese smokes at a low temperature it forms a crust with the seasoning that also helps hold its shape and prevent it from melting.
What’s the best seasoning for smoked cream cheese?
The possibilities are endless. The best seasoning for smoked cream cheese often features a brown sugar-based BBQ rub, which caramelizes to create a sweet and savory crust. Top savory choices include Montreal Steak Seasoning, Everything Bagel seasoning, or Cajun rubs. For best results, score the cream cheese to maximize surface area.
Can you refrigerate cream cheese after smoking it?
Yes, you can absolutely refrigerate smoked cream cheese. Store it in an airtight container or vacuum-sealed bag in the refrigerator for 3 to 5 days. It is best to let the cheese cool completely to room temperature before sealing it to avoid moisture buildup.
Chipotle Garlic Cheddar Cream Cheese
Ingredients:
1 block of room temperature Cream Cheese
1 T minced garlic
1/4 cup shredded cheddar cheese (we used Trader Joe’s Unexpected Cheddar)
Jalapeño Garlic Cheddar Cream Cheese
Ingredients:
1 block of room temperature Cream Cheese
1 T minced garlic
1 finely diced fresh jalapeño (seeds and membranes removed if you don’t like it HOT)
1/4 cup shredded cheddar cheese (we used Trader Joe’s Unexpected Cheddar)
Basil Feta Cream Cheese
Ingredients:
1 block of room temperature Cream Cheese
1 T finely diced fresh basil
1/4 cup crumbled feta cheese
The directions are the same, no matter what the ingredients are.
1. Mix all ingredients together.
2. Form the mixture into a square. Using plastic wrap assists in this.
3. Chuck your squares into the freezer for about 1 hour to help them set up.
4. Preheat your smoker to 180F. If you have a smoke tube, get it set up for additional smoke flavor.
5. Once the smoker has come to temp and the smoke is clean, if you wish to add a rub to your cream cheese, go ahead and do so at this time (we used Spiceology Chipotle Garlic, Cattleman’s Grill Mexicano and Spiceology – Greek Freak Mediterranean Spice Blend (Salt-Free)), then place the compound cream cheese on a wire rack and place in the smoker for 2 hours.
6. For enhanced smoke flavor, either wrap the cream cheese in plastic wrap, or place into an airtight container and refrigerate for at least 1 day. The flavor will intensify the more time you give it.
7. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
Gladiator Series Chef & Utility Knife 7”
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