Kentucky Bourbon Cheese Apple

December 25, 2020
Kentucky Bourbon Cheese Apple

Hey, y’all! Happy Day 20 of Blogmas! Blogmas is a series that I am bringing to the blog this year (and hopefully in subsequent years) that will provide y’all with a new recipe every day of December through Christmas. How fun is that? Today I’m excited to be sharing my recipe for my family’s Kentucky Bourbon Cheese Apple. This recipe has been in the Phelps Family for four generations — tried and true, the classics stand the test of time. It was originally crafted by my Great-Grandmother, the late Elizabeth Phelps.

Kentucky Bourbon Cheese Apple

Kentucky Bourbon Cheese Apple

Kentucky Bourbon Cheese Apple

3 lb. Sharp Cheddar Cheese, shredded

12 oz. Cream Cheese

4 tbsp. Worcestershire Sauce

1.5 tbsp. Minced Garlic

1 package of microwave bacon, cooked and chopped (you can use traditional bacon, too — 6-8 large slices)

4 tbsp. Bourbon

Smoked Paprika (I recommend the Bourbon Smoked Paprika from Bourbon Barrel Foods — it’s the best!)


  1. Mix ingredients well — I find it best to do it on the counter – on wax paper – by hand. You’ll find it easiest to squeeze the ingredients together.
  2. Shape into an upright “apple”, which is essentially circular with a flat bottom.
  3. Press an indention with your thumb in the middle of the top.
  4. Cover completely – and liberally – with paprika.
  5. Store in refrigerator uncovered until cooled — then cover tightly.
  6. Flavor improves after a few days, though should at least be in the refrigerator for 12-24 hours.
  7. To serve as an “apple”, place a sprig of holly down in the indention.
  8. Enjoy!

I know y’all are going to love my family’s Kentucky Bourbon Cheese Apple!

Kentucky Bourbon Cheese Apple

Y’all come back now, ya hear?

My best,


Kentucky Bourbon Cheese Apple

Enjoy my recipe for Kentucky Bourbon Cheese Apple? Check out my other recipes here!

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Kentucky Bourbon Cheese Apple

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