Cinnamon Streusel Bagel with Maple Walnut Cream Cheese

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold 
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon

For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts

Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.

Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)

For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.

To assemble:
Schmear with cream cheese and serve immediately.