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

Love my Kentucky Bourbon Cheese Apple? Check out the rest of my recipes here!


Should I really refrigerate this for 12-24 hours?

Yes, absolutely. The flavor will only get better with time. In fact, I think 12-24 hours is minimum. These are great in the refrigerator after a couple of days. It also makes entertaining easy: it’s something that you can get out of the way days in advance!

What kind of bourbon should I use?

I’m always of the opinion that you should use the bourbon that you have on hand (given that it’s not overly expensive and/or exclusive). I really like using Woodford Reserve for this recipe, as it’s one of my go-to favorites. That said, it’s absolutely not necessary.

Kentucky Bourbon Cheese Apple

Kentucky Bourbon Cheese Apple

JC Phelps
A southern classic: my Kentucky Bourbon Cheese Apple! This recipe has been in my family for years – and I know you're going to love it!
5 from 1 vote
Prep Time 15 mins
Refrigeration Time 12 hrs
Total Time 12 hrs 15 mins
Course Appetizer
Cuisine American
Servings 12 people
Calories 583 kcal


  • 3 lb. Sharp Cheddar Cheese shredded
  • 12 oz. Cream Cheese
  • 4 tbsp. Worcestershire Sauce
  • 1.5 tbsp. Minced Garlic
  • 1 package 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!


  • 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.
  • Shape into an upright “apple”, which is essentially circular with a flat bottom.
  • Press an indention with your thumb in the middle of the top.
  • Cover completely – and liberally – with paprika. Store in refrigerator uncovered until cooled — then cover tightly.
  • Flavor improves after a few days, though should at least be in the refrigerator for 12-24 hours.
  • To serve as an “apple”, place a sprig of holly down in the indention.
  • Enjoy!


Sodium: 897mgCalcium: 838mgVitamin C: 1mgVitamin A: 1521IUSugar: 3gFiber: 1gPotassium: 179mgCholesterol: 142mgCalories: 583kcalMonounsaturated Fat: 11gPolyunsaturated Fat: 2gSaturated Fat: 28gFat: 48gProtein: 28gCarbohydrates: 7gIron: 1mg
Keyword cheese apple, kentucky bourbon cheese apple
Tried this recipe?Let us know how it was!

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,


Love my Kentucky Bourbon Cheese Apple? Check out the rest of my recipes here!

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Kentucky Bourbon Cheese Apple
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