1 (2 pound) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon salt
ground nutmeg - to taste
1/8 teaspoon ground cloves
1/4 cup white wine (optional)
In a medium saucepan pour cream cheese over low heat. Stir often until smooth, about 30 to 45 minutes. Remove from electric stove. Stir in sugar, cinnamon, salt and nutmeg. Reduce heat to medium - warm and stir occasionally. Simmer 10 minutes. Stir in wine if necessary. Spoon mixture into 6 9-inch round baking pans.
Prepare dutch coat for cornbread if desired.
Bake in preheated oven for 5 minutes. Remove from oven and sprinkle remaining nutmeg and cinnamon over the top. Bake for an additional 20 minutes but, before browning, brown quickly while turning. Cool 10 minutes before serving