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Smoked cream cheese has become a backyard BBQ staple for good reason. It’s simple, incredibly flavorful, and turns a humble block of cream cheese into a rich, smoky appetizer that disappears fast. When you top that warm, smoke-kissed cream cheese with a sweet and savory heat, you’ve got an irresistible Smoked Cream Cheese with Bacon Jam that’s perfect for game day, holiday appetizers, or any casual get-together around the grill.
Looking for more dip recipes, check out my favorite Maple Bourbon Dip, Smoked Cheesesteak Dip or a Smoked Chicken Dip. For a unique holiday appetizer, make these Grilled Brie Bites.
Table of Contents
- Why Smoked Cream Cheese Is So Popular
- Ingredients needed to make Smoked Cream Cheese with Bacon Jam
- Smoke some Cream Cheese
- How to make Bacon Jam?
- Finish the Smoked Cream Cheese with Bacon Jam
- Serving Smoked Cream Cheese with Bacon Jam
- Final Thoughts
- Frequently Asked Questions:
- Savory and Spicy Dip Recipes:
- Smoked Cream Cheese with Bacon Jam Recipe
Why Smoked Cream Cheese Is So Popular
Cream cheese is the perfect basic ingredient for smoke. Its mild flavor absorbs wood smoke beautifully while staying rich and creamy inside. As it warms on the smoker, the outside forms a lightly seasoned crust while the center becomes soft and spreadable, perfect for crackers, toasted bread, or fresh veggies.
What really takes this smoked cream cheese over the top is the jalapeno bacon jam. The crispy bacon, slow-cooked onions, sweet notes, and spicy jalapenos create a bold topping that balances the richness of the cream cheese without overpowering it.
This recipe hits every note:
- Creamy from the warm cream cheese
- Smoky from the grill or smoker
- Sweet and savory from the bacon jam
- Spicy from fresh jalapeños
Ingredients needed to make Smoked Cream Cheese with Bacon Jam
- Cream cheese: full-fat cream cheese smokes beautifully, softening into a rich, spreadable base.
- Seasoning: Maple Bourbon rub for the perfect mix of sweet, savory, and smoky goodness in every bite.
- Bacon: adds smoky, salty depth and a meaty bite to the jam.
- Maple syrup: natural sweetener that creates a sticky jam base.
- Balsamic vinegar: adds tanginess to break through the sweetness of the jam.
- Brown sugar: gives the jam its signature sticky sweetness and helps it thicken as it simmers.
- Jalapeno: brings a bright, clean heat that balances the richness of the cream cheese and bacon.
Smoke some Cream Cheese
Smoking cream cheese is less about cooking and more about infusing flavor. Low temperatures allow the cheese to soften gradually while absorbing smoke without melting completely. The result is a creamy center with a lightly smoked exterior that pairs perfectly with bold toppings.
Preheat the smoker or grill to 250 degrees Fahrenheit and set for indirect heat if you are using a charcoal or gas grill.
Remove the cream cheese from its packaging, place on a cast iron skillet and score the top in a checkered pattern. As the cream cheese warms, the scored top opens slightly, creating pockets for the jam to settle into every bite loaded with flavor.
Next, season the entire block with Dad’s Maple Bourbon Rub. This seasoning adds a rich, smokey, savory and sweet balance to the cheese.
Leave it on the smoker for about 1 hour or until the top starts to brown nicely and the scoring opens up.
Dad’s Seasonings
Must have grillin seasonings!
How to make Bacon Jam?
Bacon jam is where this appetizer really shines. As bacon slowly renders, it creates a rich base that carries the sweetness of caramelized onions and the heat of jalapeños. Cooking the jam low and slow allows the flavors to deepen and thicken into a spoonable, glossy topping.
Jalapeños bring just enough heat to cut through the creaminess of the cheese. If you prefer less spice, removing the seeds and membranes will tame the heat while keeping that fresh pepper flavor intact.
This jam can be made ahead of time, which makes entertaining even easier. Warm it up just before serving so it melts slightly into the smoked cream cheese. Once you make this warm, meaty delight, you’ll find yourself putting it on EVERYTHING!
Cut up an entire package of bacon. Place them in a cold pan and and turn on the heat to a medium flame. Allow the bacon to slowly cook, occasionally stirring it around to not burn in one place.
Once the bacon is crispy, remove the bits from the pan, leaving the grease behind. Drop in a diced jalapeno and shallot and saute for 5 minutes until they start getting translucent.
Add in brown sugar, maple syrup and balsamic vinegar. Mix everything together and let it simmer over low heat for another 5 minutes, allowing the glaze to thicken and get tacky.
Add in the bacon bits and do one more mix incorporating the crunchy bacon with the sweet glaze.
Finish the Smoked Cream Cheese with Bacon Jam
Now that all the ingredients are smoked, cooked and ready, it’s time to finish this Smoked Cream Cheese with Bacon Jam and serve it.
Carefully remove the cast iron skillet from the smoker. While the block of cheese is still warm, pour the bacon jalapeno jam over the top.
Serving Smoked Cream Cheese with Bacon Jam
This dish is incredibly versatile and works for almost any occasion:
- Game day spreads
- Holiday appetizer tables
- Backyard cookouts
- Tailgating parties
Serve it hot off the smoker or warm from the grill with sturdy crackers, crostini, tortilla chips, or sliced baguette. Fresh veggies like celery or bell peppers also pair well if you want a lighter option.
Because the cream cheese stays creamy for a while, it’s perfect for grazing and sharing.
Final Thoughts
Smoked Cream Cheese with Bacon Jam is proof that simple ingredients can create big flavor. It’s creamy, smoky, sweet, and spicy all at once—and it’s guaranteed to be the first appetizer gone at any gathering. Whether you’re hosting friends for game day or just looking for an easy smoked snack, this recipe deserves a permanent spot in your BBQ rotation.
Fire up the smoker, grab a block of cream cheese, and let the grill do the rest. Enjoy!
Frequently Asked Questions:
Pure or real maple syrup is labeled as Grade A or Maple Syrup and uses maple sugar as an ingredient. The breakfast syrups are not made with pure maple syrup. Those contain high fructose corn syrup and other artificial flavorings.
Depending on the type of dip you are serving, usually veggies like celery, carrots and bell pepper strips are perfect dipping options. Also small toasts, crackers or biscuits are great alternatives.
Savory and Spicy Dip Recipes:
If you tried this Smoked Cream Cheese with Bacon Jam or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Smoked Cream Cheese with Bacon Jam
Ingredients
Cream Cheese Ingredients
- 8 oz Cream cheese
- 1 tbsp Maple bourbon rub
Bacon Jam Ingredients
- 1 lb Bacon
- 1 Jalapeno
- 1 Shallot
- 1/2 cup Brown sugar
- 1/4 cup Balsamic vinegar
- 1/4 cup Maple syrup
Instructions
- Preheat the smoker or grill to 250 degrees Fahrenheit and set for indirect heat.
- Remove the cream cheese from its packaging, place on a cast iron skillet and score the top in a checkered pattern. Season with the maple bourbon rub.
- Smoke for about 1 hour or until the top starts to brown.
- Cut the bacon into small pieces and dice the jalapeno and shallot.
- Place the bacon in a cold pan and and turn on the heat to a medium. Allow the bacon to slowly cook, occasionally stirring it around to not burn in one place.
- Once the bacon is crispy, remove from the pan, leaving the grease behind. Drop in the diced jalapeno and shallot and saute for 5 minutes until they start getting translucent.
- Add in brown sugar, maple syrup and balsamic vinegar. Mix everything together and let it simmer over low heat for another 5 minutes, allowing the glaze to thicken and get tacky.
- Add in the bacon bits and do one more mix incorporating the crunchy bacon with the sweet glaze.
- Carefully remove the cast iron skillet from the smoker. While the block of cheese is still warm, pour the bacon jalapeno jam over the top. Enjoy!
He says leave the grease, but you don’t want to leave more than 1/4 cup. I had about 2 cups of grease from my pack of Wright bacon. Was a real pain trying to suck out all the excess grease floating on top of the mixture…
Made this without a smoker and it was fantastic! It’s a new holiday favorite and will be making it for many other occasions to come! What a great recipe- so flavorful. We paired it with soft baked butter-garlic (baguette) toasts and very thin baked toasts (that are chip-like and crunchy). So good!
Where can I buy the maple bourbon rub? Or how do I make it?
you can buy my rub directly from my website. There is a link at the top of the home page.
My new favorite holiday appetizer! I hope you try it out.
If you don’t have a smoker, how could you prepare the cream cheese?
Use any grill or oven. If you are using a grill, make sure to set it for indirect heat. Same temps apply across all cooking vessels.