Put Your Relative’s Dishes to Shame! THIS is THE Winner!
Let’s face it; everyone has a special dish up their sleeves for the holidays but you, my friends, are about to walk in with the GREATEST dish they’ll ever taste! The best part: it’s INCREDIBLY easy to make!!
INGREDIENTS
- One eight ounce pack of full fat cream cheese; best used while COLD
- One tablespoon of granulated white sugar
- One teaspoon of cinnamon
- One can of apple pie filling
Optional Ingredients for Icing Drizzle
- I highly recommend you drizzle the icing in front your guests; it’s the best part of the show!! you’ll need:
- 1/2 cup of confectionary sugar
- One tablespoon of milk
- 1/4 teaspoon of vanilla
- Pinch of table salt
INSTRUCTIONS
Begin by setting your smoker to 160 degrees. We don’t want the cheese to MELT; rather, we want it to adhere smoke flavor AND breakdown into a nice, soft, warm consistency.
Set all your ingredients out and remove your cream cheese from your fridge.
MITCH PRO TIP: Prior to setting your cream cheese in your smoke tray; sprinkle sugar and cinnamon on the BOTTOM of the pan where you’ll place the cream cheese. This will maximize flavor of the final product!
Place your cream cheese on your smoking tray. Score your cream cheese with a knife in a criss cross pattern. I aim to be about an inch apart.
Sprinkle your sugar and cinnamon all over the cream cheese making sure to cover all sides and the top.
Place the tray of cream cheese on your smoker and let it go for 90 minutes!
Before 90 minutes is up, open your can of apple pie filling and pour about eight ounces onto a cutting board and, with a knife, cut the applies into bite size pieces.
At the 90 minute mark, open your smoker and pour your apple pie filling onto your cream cheese.
Let the smoker run for another 30 minutes (That means your cream cheese will smoke for a total of two hours).
During that 30 minutes, make your icing by combining all ingredient and mixing with a FORK!
MITCH PRO TIP: The fork will be your best friend when drizzling the icing onto the smoked cream cheese.
After two total hours, remove the applie pie cream cheese from the smoker and bring inside. Using a spatula, remove the cream cheese and place on a serving platter, then with the fork, drizzle the icing all over the cheese; the MORE icing the BETTER! That sweetness balances out the dairy VERY well!
MITCH PRO TIP: graham crackers are my go-to when dipping into this amazing dish; enjoy!!
CLIFF NOTES
- Smoke at 160* for two hours total
- First 90 minutes will be JUST the seasoned cream cheese
- Final 30 minutes will be with the apple pie filling
- Icing is recommended
- Graham crackers are best for dipping
