Smoked Cream Cheese

My wife and I received a smoker as a gift so we're new to smoking foods. I saw that smoked cream cheese was a thing, so had to give it a shot.

It was smoked using Hickory chips. I Smoked it for ~2 hours 250°F. The left block is coated with Holy Voodoo Cajun rub by Meat Church and the right one is coated with everything bagel seasoning.

10/10 ! Would highly recommend!! They both turned out delicious and now we are trying to come up with ideas of other coatings to use. I've been thinking of slightly thinning out a spicy pepper jelly to baste on towards the end of the smoke cycle. I'm open to suggestions of coatings, toppings or wood flavors to try out.

Edit: Fixed time and temp. I had confused it with the hard cheese we are trying today.