Recipe: Apricot Cheese Kugel

APRICOT CHEESE KUGEL

1 (16 ounces) pkg wide egg noodles
1 (8 ounce) pkg cream cheese, softened
1 cup butter or margarine, softened
1 1/2 cups sugar
1/2 cup lemon juice
12 eggs
18 ounces apricot preserves
1/2 teaspoon ground cinnamon, divided use

Cook noodles according to package directions.

Meanwhile, in a mixing bowl, beat cream cheese, butter, and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time.

Drain and rinse noodles; add to egg mixture. Spoon half into an ungreased 13x9-inch baking dish.

Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.

Bake uncovered at 325 degrees F for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm.

May be reheated in the oven or microwave.

Servings: 12-16
Source: Taste of Home, June/July, 1997