Apricot Cheese Kugel
Comforting Apricot Cheese Kugel is the perfect dessert for fall and winter months. Cream cheese, eggs, noodles and apricot preserves make up this warm, delicious recipe.
Kugels are an indulgent baked dessert that can warm up a chilly winter night. I tend to like them on the more creamy and sweet side, as evidenced by a prior favorite recipe, Ultra Creamy & Rich Sweet Noodle Kugel.
Preserves vs. Jam for this Apricot Cheese Kugel
This particular recipe from Taste of Home utilizes a jar of apricot preserves (not jam). Preserves will have chunks of fruit in them, whereas jam does not, instead containing fruit pulp.
Feel free to sub in homemade preserves
I would venture to guess using homemade preserves is even better, but sometimes that isn’t an option, which is when jarred comes in handy. Other flavors, such as cherry, would be wonderful!
Reheating options
Kugel leftovers can be reheated in the microwave or oven. If it was my choice, I would stick with the microwave to try to avoid drying out the dish, but your mileage may vary. Enjoy!
Apricot Cheese Kugel
Equipment
- 9″x13″ Baking Pan
Ingredients
- 16 oz wide egg noodles
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 1.5 cups sugar
- 1/2 cup lemon juice
- 12 large eggs
- 18 ounce jar apricot preserves
- 1/2 teaspoon ground cinnamon, divided in half
Instructions
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
- Spoon half into an ungreased 13×9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
- Bake, uncovered, at 325°f for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.
