Smoked Cherry Bourbon Cream Cheese
Smoked Cherry Bourbon Cream Cheese is one of my favorite appetizer recipes on my Traeger pellet grill!
Of course any smoker or pellet grill will work đŸ™‚
Smoked cream cheese recipes have quickly become very popular in the smoked cooking world.
And this cherry bourbon sauce is pretty darn amazing!
How to make Smoked Cherry Bourbon Cream Cheese
You only need a few ingredients… frozen cherries, sugar, fresh thyme, cream cheese, and cherry bourbon.
I used Red Stag but any cherry bourbon will be awesome!
First put the block of cream cheese on a plate.
Then cut a few diagonal lines to allow maximum smoke penetration.
And place on the smoker or pellet grill set to 180 degrees for two hours.
While the cream cheese is smoking away go ahead and make the cherry bourbon sauce.
Start by putting two cups of frozen cherries in a saucepan.
Then add two tablespoons of sugar, half cup of the cherry bourbon, some fresh thyme, and a pinch of salt.
Bring this mixture to a boil and reduce the heat to medium low.
Simmer for around 18 minutes, breaking apart the cherries as it cooks.
It will thicken as it cooks, and get even more thick as it cools.
For more bourbon flavor feel free to stir in an extra splash of bourbon after it cooks.
Once the cream cheese is done doing it’s thing on the smoker you can assemble this appetizer.
I love serving this with pretzel crisps.
Or any crackers.
Simply spoon the cherry bourbon sauce over the cream cheese.
And a little more fresh thyme over top.
Smoked Cherry Bourbon Cream Cheese can be served warm or at room temperature đŸ™‚
Such a yummy and simple appetizer!
If you like Smoked Cherry Bourbon Cream Cheese, you might also like these recipes…
Smoked Mediterranean Dip
Cherry Bourbon Pig Shots
Traeger Cranberry Brie Roll Ups
Smoked Caramel Apple Dip
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Smoked Cherry Bourbon Cream Cheese
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 ounce block cream cheese
- 2 cups frozen cherries
- 1/2 cup cherry bourbon (I used Red Stag)
- 2 tablespoons sugar
- kosher salt
- 1 teaspoon fresh thyme leaves (plus more to sprinkle over top)
- crackers or pretzel crisps
Instructions
- Put the cream cheese on a plate. Cut diagonal lines about half inch deep (picture example in post above).
- Put the plate with the cream cheese on the smoker or pellet grill set to 180 degrees for 2 hours.
- While the cream cheese is on the smoker put the cherries, cherry bourbon, sugar, a pinch of salt, and fresh thyme in a saucepan. Bring to a boil then reduce the heat to medium low and simmer for 17 to 20 minutes, stirring a few times and breaking up the cherries. Let cool.Note: For a stronger bourbon flavor stir in another splash of the cherry bourbon after cooking.
- Serve the cream cheese with the bourbon cherries over top and garnished with fresh thyme. Serve with crackers or pretzel crisps either warm or at room temperature.
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