Caitlin Bensel
Sweet and spiced cream cheese dotted with nuts and raisins is addictively delicious. Plus, it turns any bagel into a cinnamon-raisin bagel. The key is to soften the cream cheese before beating it with a hand mixer, otherwise it won’t get fully smooth. Store any leftovers in the fridge, but make sure to bring to room temperature before serving. Out of bagels? Try this on toast or English muffins.
How to Make It
Step 1
Beat cream cheese, brown sugar, and cinnamon with an electric mixer fitted with a whisk attachment on high speed until light and fluffy, about 4 minutes. Fold in raisins and walnuts. Serve on bagels.