How to Make Custom Cream Cheese Flavors

The menu for Yom Kippur break-fast is usually pretty standard: some fruit, orange juice, a quiche or noodle kugel and of course bagels and cream cheese. Most people want a simple, comforting break-fast after the long day and avoid straying too far from tradition.

But taking that plain cream cheese and adding a few fun flavors can take your bagels and schmear up a notch. Here are four fun flavors to try, but truly the sky’s the limit. Show us what kind of custom cream cheese you like making by posting on our Facebook wall or posting on Instagram and tagging #noshthis.

And check out our Facebook Live video with ME making some of these flavors below.

Ingredients

For the cheddar and green chili cream cheese:

8 oz plain cream cheese, left at room temperature

1/4 cup shredded cheddar cheese

2 Tbsp jarred chiles

pinch salt

 

For the cinnamon raisin cream cheese:

8 oz cream cheese, left at room temperature

1/2 cup raisins

1/2 tsp cinnamon

pinch salt

 

For the sun dried tomato cream cheese:

8 oz plain cream cheese, left at room temperature

1/3 cup jarred sun dried tomatoes, pureed in food processor

1/4 tsp dried basil

pinch salt

 

For the pumpkin spice cream cheese:

8 oz cream cheese, left at room temperature

1/4 cup canned pumpkin

1/4 tsp cinnamon

1/4 tsp ground ginger

pinch ground cloves

1 tsp sugar

pinch salt

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