Have you tried smoked cream cheese on your Traeger or pellet smoker yet? If you haven’t you are missing out! This Hot Pepper Jelly Smoked Cream Cheese will be your new go-to appetizer for any party or even for the holidays. Warm cream cheese smoked with chopped jalapenos, BBQ rub, and then topped with your favorite hot pepper jelly makes this smoked cream cheese recipe a winner!
This recipe is perfect for any occasion, whether you’re having a party, celebrating a special event, or just need something delicious to snack on. If you love smoked foods, then you’ll definitely enjoy this recipe. It’s easy to make and will give you a new twist on an old favorite.
Watch the video for how to make smoked cream cheese
What is Smoked Cream Cheese
You may be thinking…really? Smoking cream cheese? Yes! It works. Soft and melty on the inside with a nice little crust of seasoning on the outside. Served up with crackers or even soft pretzels makes it a winner. You can just season the cream cheese and call it a day, but I LOVE it smothered in some hot pepper jelly.
What you need for this Hot Pepper Jelly Smoked Cream Cheese Recipe
- Cream Cheese
- Fresh Jalapeno (optional)
- BBQ rub (I used The Gospel by Meat Church)
- Hot Pepper Jelly
If you have been following along on my blog you may know that we favor hot pepper jelly! We love it on some smoked meatballs, chicken wings, and over regular cream cheese. That is why I knew I needed to slather it over some smoked cream cheese and call it a day.
Why make smoked cream cheese on the Traeger
You may be wondering why anyone would make smoked cream cheese? Well- once you try it you will understand. The cream cheese becomes soft and flavorful. Not to mention it is customizable and super addicting. Even after you refrigerate the leftovers (if there is any) the texture remains soft and creamy.
I used some of my raspberry hot pepper jelly I made a few years ago but you can use my raspberry jalapeno jam, store bought, or even check out this Merlot Cherry Habanero Jelly recipe. You can find it near the regular jelly in the store, too.
How to make Smoked Cream Cheese on the Traeger
First get your smoker rolling at 200 degrees F. If you can go lower, go for it. I was cooking some veggies at the same time.
First start by using a baking sheet, aluminum pan, or I used a pie dish for easy and fancier serving. Add the block of cream cheese.
How to prepare cream cheese for smoking
Grab a knife, make a few “x’s” into the cream cheese to help the smoke penetrate the cheese. Then generously sprinkle your BBQ rub onto the block of cream cheese (the top and sides). Top it with some chopped jalapenos and push them in slightly.
How long to smoke cream cheese at 200 Degrees F
Transfer the cream cheese out to the preheated smoker and let smoke for about an hour and a half. You are going to want to try to keep an eye on the cream cheese so it doesn’t melt everywhere. Once the cheese has a decent bark on it and is soft, its time to pull it off.
When its time to pull it off, grab it and add a couple spoonful’s of your favorite hot pepper jelly recipe and add crackers or veggies right to the pie plate. Serve warm or cold and enjoy!
What to serve with smoked cream cheese
- A variety of crackers
- Pretzels
- Mini Sweet peppers
- Celery stalks or other favorite dipping veggies
Creative ways to use smoked cream cheese in recipes:
I made some Hot Pepper Jelly Crescent Rolls with this smoked cream cheese. You could also use the cream cheese as a base in pasta dishes, as a filling inside jalapeno poppers, a stuffing for chicken breasts, and so much more!
Other Smoked Appetizers great for a party:
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Hot Pepper Jelly Smoked Cream Cheese
Ingredients
- 1 8 oz. cream cheese
- 1 tbsp All Purpose BBQ Rub
- 1 jalapeno diced
- 4-6 tbsp Hot Pepper Jelly to taste
Instructions
- First start by using a baking sheet, aluminum pan, or I used a pie dish for easy and fancier serving. Add the block of cream cheese.
- Make a few "x's" into the cream cheese with a knife to help the smoke penetrate the cheese.
- Then generously sprinkle your BBQ rub onto the block of cream cheese (the top and sides). Top it with some chopped jalapenos and push them in slightly.
- Transfer the dish out to the pre-heated smoker and place on the middle grate. Close the lid and let smoke at 200 Degrees F (or lower if you can) for about 1 hour 30 minutes. Start checking it around 1 hour to make sure it's not melting everywhere.
- When the cream cheese has a nice bark to it and is soft, pull it out of the smoker.
- Add a few tablespoons of hot pepper jelly on top and serve with crackers, pretzels, or veggies!
- You can serve warm or cold.
Video
I hope you stop on back and let know in the comments if you gave this fun smoker recipe a try! Happy smoking friends!
-Stef
