Holiday Smoked Cream Cheese
Transform simple blocks of cream cheese into an impressive holiday appetizer with this easy smoked cream cheese recipe. Featuring a warm pumpkin spice blend and topped with cranberry preserves, this perfect appetizer is smoked low and slow on the Ninja Woodfire Grill for maximum smoky flavor.
Servings: 16 servings
Calories: 123kcal
Equipment
- Ninja Woodfire Grill
Ingredients
Spice Blend
- 3 tablespoons granulated sugar or brown sugar for deeper flavor
- ½ teaspoon fine grind sea salt or kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon red pepper flakes optional, omit for no heat
Smoked Cream Cheese
- ¼ cup wood pellets pecan recommended, or other mild wood
- 16 ounces cream cheese two (8 oz) blocks cold from refrigerator
- ½ cup cranberry jelly or preserves or pepper jelly for savory version
- crackers, bagel chips, or apple slices for serving
Instructions
- Add ¼ cup of wood pellets to the Ninja Woodfire Grill. Pecan pellets are recommended for this recipe as they pair beautifully with the sweet spice blend. Avoid mesquite as it will be too strong.¼ cup wood pellets
- Make sure the grate is installed correctly, then turn on the grill. Set the temperature to 175℉/80℃ and the time to 2 hours. Press start and allow the grill to go through the ignition and preheat process (about 8 minutes). Let the heavy white smoke dissipate before adding the cream cheese.
- While the grill preheats, mix together all the spice blend ingredients in a small bowl: sugar, cinnamon, nutmeg, salt, cloves, allspice, ginger, and red pepper flakes. Stir well to combine.3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon fine grind sea salt or kosher salt, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ½ teaspoon red pepper flakes
- Place cold cream cheese blocks on parchment paper. The cream cheese must be cold straight from the refrigerator—this is not a room temperature recipe. Spoon the spice blend generously over the cream cheese and use your hands to coat all sides completely. Pat the seasoning in firmly so it adheres well.16 ounces cream cheese
- Using a sharp knife (a smaller knife works best for control), score the top of each cream cheese block about ½ inch deep. Space cuts about 1 inch apart, then rotate and cut in the opposite direction to create a grid pattern. This allows smoke to penetrate deeper and creates a beautiful presentation.
- Sprinkle any remaining spice blend on top and pat it into the scored crevices. If your cream cheese has softened too much, refrigerate for 1 hour or freeze for 30 minutes before scoring.
- Transfer the seasoned and scored cream cheese to a small elevated rack. Place the rack in the Ninja Woodfire Grill. You can also place the cream cheese directly on the grate, but a rack allows smoke to circulate underneath for better flavor.
- Smoke for 2 hours at 175℉/80℃. The cream cheese will soften slightly and the scored lines will open up, revealing the creamy cheese underneath—this is normal and creates a stunning presentation.
- Remove the smoked cream cheese from the grill. You can serve it warm, but for best results, transfer to the refrigerator and chill for about 1 hour until firm.
- Top the chilled smoked cream cheese with cranberry jelly or cranberry preserves. Serve with your favorite crackers, bagel chips, pita chips, or apple slices.½ cup cranberry jelly or preserves, crackers, bagel chips, or apple slices
Notes
PREP TIPS
• Make sure your cream cheese is cold straight from the refrigerator—this is important for easy scoring and maintaining shape during smoking.
• If the cream cheese softens while handling, pop it in the freezer for 30 minutes or refrigerator for 1 hour before scoring.
• The spice blend can be made ahead and stored in an airtight container for several months.
• Use parchment paper when coating the cream cheese to make flipping easier and keep your workspace clean. COOKING TIPS
• Use mild wood pellets like pecan, apple, cherry, or maple. Avoid mesquite as it will overpower the delicate cream cheese.
• The low temperature of 175℉/80℃ is key—it infuses smoky flavor without melting the cream cheese.
• Using an elevated rack allows smoke to circulate underneath for even better flavor penetration.
• The scored lines will open up during smoking, which is normal and creates a beautiful presentation. SMOKED CREAM CHEESE TIPS
• Always score AFTER applying the spice rub—the rub makes the surface easier to cut cleanly.
• Score about ½ inch deep in a grid pattern spaced about 1 inch apart.
• Pat any remaining spice blend into the scored crevices for maximum flavor. SERVING SUGGESTIONS
• Serve with butter crackers, Wheat Thins, bagel chips, pita chips, or tortilla chips.
• For lighter options, try apple slices, pear slices, or celery sticks.
• The cranberry topping pairs perfectly with the warm spices—use smooth jelly for a glossy finish or chunky preserves for more texture. STORAGE
• Refrigerator: Store in an airtight container for up to 5 days. Can also wrap tightly in plastic wrap.
• Freezer: Not recommended as cream cheese texture becomes grainy when thawed. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Make sure your cream cheese is cold straight from the refrigerator—this is important for easy scoring and maintaining shape during smoking.
• If the cream cheese softens while handling, pop it in the freezer for 30 minutes or refrigerator for 1 hour before scoring.
• The spice blend can be made ahead and stored in an airtight container for several months.
• Use parchment paper when coating the cream cheese to make flipping easier and keep your workspace clean. COOKING TIPS
• Use mild wood pellets like pecan, apple, cherry, or maple. Avoid mesquite as it will overpower the delicate cream cheese.
• The low temperature of 175℉/80℃ is key—it infuses smoky flavor without melting the cream cheese.
• Using an elevated rack allows smoke to circulate underneath for even better flavor penetration.
• The scored lines will open up during smoking, which is normal and creates a beautiful presentation. SMOKED CREAM CHEESE TIPS
• Always score AFTER applying the spice rub—the rub makes the surface easier to cut cleanly.
• Score about ½ inch deep in a grid pattern spaced about 1 inch apart.
• Pat any remaining spice blend into the scored crevices for maximum flavor. SERVING SUGGESTIONS
• Serve with butter crackers, Wheat Thins, bagel chips, pita chips, or tortilla chips.
• For lighter options, try apple slices, pear slices, or celery sticks.
• The cranberry topping pairs perfectly with the warm spices—use smooth jelly for a glossy finish or chunky preserves for more texture. STORAGE
• Refrigerator: Store in an airtight container for up to 5 days. Can also wrap tightly in plastic wrap.
• Freezer: Not recommended as cream cheese texture becomes grainy when thawed. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg