Smoked Cream Cheese with Bacon Jam

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.

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.

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:

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