It’s not just a bagel topping anymore. Einstein Bros. Bagels has made their popular schmear available in stores. The Double-Whipped, Honey Almond Shmear is available for a limited time so guests can enjoy it in these recipes: Honey Almond Cheesecake (see recipe below), Honey Almond Stuffed French Toast with Bananas Foster, Bagel Chip Brunch Appetizer, a Breakfast Parfait and Honey Almond Protein Balls (recipe below). Beginning October 5th, grab the 30-ounce tub at Sam’s Club.

“We are constantly looking for new ways to serve consumer cravings for Einstein Bros. Bagels items, and many have requested the ability to add our tasty shmear to their grocery lists,” said Ernie Mattin, Einstein Bros. Bagels. “As the fall and holiday baking seasons approach, the Honey Almond Shmear will amp up any dish and can give the family a new ingredient to use when testing recipes.”

Currently, Einstein Bros. Bagels partners with select grocers to make its fresh-baked bagels available and plans to bring more favorites to retailers who are spending more time at home.   


Honey Almond Cheesecake


1/3 CUP butter, melted
1 3/4 CUP graham cracker crumbs
1/4 CUP sugar
2 tsp cinnamon

In a bowl, combine all ingredients. Transfer the crumb mixture to a 9” springform pan. Spread crumbs evenly across the bottom of the pan with your fingers and work up the sides of the pan at least 1.5 inches. Wrap the bottom of springform pan with foil (this will help eliminate any water seeping in during the water bath bake). Place the prepared springform pan inside another roasting pan and set aside. Bring water to a boil for later use in surrounding the pan when baking.


30 oz Einstein Bros. Bagels Honey Almond Shmear
1/4 CUP sugar
1 1/2 tsp vanilla extract
4 large eggs

1 TB sour cream
1/4 CUP heavy cream

In a mixer, beat Honey Almond Shmear until smooth, about 2 min. Gradually add sugar and vanilla, beat on medium until sugar dissolves, about 3 min. Add eggs one at a time—stop and wipe down the bowl after each egg—beating until thoroughly mixed in. Remove bowl and stir in sour cream and heavy cream.

Pour the batter into the prepared springform pan, then position both pans on the oven’s middle shelf. Pour boiling water into the outer pan until the water level is halfway up the height of the springform pan.


Bake at 325° for 65–75 minutes or until cheesecake is set. Cheesecake is set when the outside perimeter is firm and the middle jiggles when the pan is tapped. Shut the oven off, leave the door ajar and leave cheesecake in the oven for 1 hour. Remove from the oven and cool to room temperature. Refrigerate until cold, around 5 hours.

To serve, wet a towel and heat in microwave until hot. Set the pan on top of the hot towel. Let it sit for 30 seconds (this will help to warm the crust and release easier from the pan). Release the springform clip and pull off the ring. Place a large plate upside down on top of cheesecake, and flip cheesecake over. Gently remove the bottom of the pan. Place a serving platter upside down on the cheesecake bottom and flip the cake back over to serve.


Honey Almond Protein Balls

For something a little less complicated, but still sweet, take a crack at making these balls.

1 1/2 CUPS Honey Almond Shmear
1 CUP rolled oats
1/2 CUP peanut butter
2 TB chia
1/2 CUP craisins
1 tsp honey

In a bowl mix all ingredients until well combined. Take roughly 2 tablespoons of the mix and roll into balls. Wrap and refrigerate protein balls for up to a week.