Pumpkin Coeur a la Creme

I used pumpkin butter obviously, but I honestly can’t think of any jam or jelly that wouldn’t work with this. However, if you go with another spread I would consider cutting back or eliminating altogether the cinnamon and/or nutmeg, as the flavors may not go together as well.

8oz cream cheese, softened
1/3 cup half & half
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
½ teaspoon lemon zest
Pumpkin butter

Blend together all ingredients except for the pumpkin butter.

Line a sieve with cheesecloth or paper towels. Pour the cream cheese mixture into the sieve, fold the paper towels over it and place over a bowl so it can drain. Leave in the refrigerator for 8 hours or overnight.

Remove from the refrigerator and unfold the paper towels. Place a plate over the sieve and flip the cream cheese onto the plate. Pour pumpkin butter over top and serve with crackers. Prepare yourself to make new friends.