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Smoked Cream Cheese with Bacon Jam

Smoked Cream Cheese with Bacon Jam

Creamy, smoky, sweet, and savory—this smoked cream cheese topped with homemade bacon jam from ambassador Jordan Hanger is the kind of appetizer that disappears instantly. Hickory smoke, caramelized onions, crispy bacon, and a jammy glaze all piled over warm cream cheese makes this an easy crowd favorite.

Prep

15 minutes

Cook time

2 hours 15 minutes

Serves

6–8

Steps

  1. Preheat your smoker to 225°F using Bear Mountain Hickory pellets.
  2. Place the cream cheese on a small foil tray or parchment paper. Score the top in a crosshatch pattern using a knife.
  3. Season generously on all sides with BBQ seasoning.
  4. Place the cream cheese in the smoker and cook for about 2 hours, until soft, golden, and slightly puffed.
  5. While the cream cheese smokes, cook the diced bacon in a skillet over medium heat until crispy. Remove excess grease if needed, leaving a small amount in the pan.
  6. Add the diced onion and cook until softened and caramelized.
  7. Stir in the brown sugar, balsamic glaze, and apple cider vinegar. Simmer for 10–15 minutes, stirring occasionally, until thick and jammy.
  8. Remove the cream cheese from the smoker and spoon the warm bacon jam over the top.
  9. Optional: drizzle with hot honey before serving.
  10. Serve warm with crackers, crostini, or toasted bread.

Ingredients:


Smoked Cream Cheese

  • 1 block cream cheese 
  • 1–2 TBSP BBQ seasoning 


Bacon Jam

  • 1 lb. bacon, diced 
  • 1 yellow onion, diced 
  • ¼ cup brown sugar 
  • 2 TBSP balsamic glaze 
  • 1 TBSP apple cider vinegar

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Smoked Cream Cheese with Bacon Jam

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