Maple Bourbon Cream Cheese

2 8-oz packages of cream cheese (room temperature)
6 tablespoons of brown sugar
4 tablespoons of real maple syrup
1 teaspoon of cinnamon
1 teaspoon vanilla (I used bourbon barrel aged vanilla)
3 teaspoons bourbon (I used Buffalo Trace)

Vegan Version:
2 8-oz packages of vegan cream cheese (room temperature)
6 tablespoons of brown sugar
4 tablespoons of real maple syrup
1 teaspoon of cinnamon
1 teaspoon vanilla (I used bourbon barrel aged vanilla)
3 teaspoons bourbon (I used Buffalo Trace)

Place ingredients in a mixing bowl large enough to allow you to dunk your head in and combine using a hand mixer. Lick the beaters.

*Optional: add chopped pecans

Serve as frosting on a spice or carrot cake, as a dip with pretzels, as a spread for bagels, or dunk your face in the bowl. Eat before the expiration date on the cream cheese package (as if you wouldn't?).