Cheesecake Kugel
Indulge in the ultimate comfort food with this luscious Cheesecake Kugel—a delightful fusion of creamy cheesecake flavors and tender egg noodles. Perfect for holiday gatherings or cozy family dinners, this rich and velvety dish combines cream cheese, cottage cheese, and sour cream for a delectably smooth texture, sweetened with just the right touch of sugar. Enhanced with a hint of vanilla and optional bursts of juicy raisins, every bite is a balance of creamy, sweet, and warm spiced notes from the cinnamon topping. Baked to golden perfection with an optional crunchy graham cracker crust, this easy-to-make casserole is a versatile crowd-pleaser, perfect served warm or at room temperature. Whether you’re seeking a unique dessert or a sweet side dish, Cheesecake Kugel brings tradition and indulgence together in one unforgettable recipe.
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 8 ounces Cream cheese
- 16 ounces Cottage cheese
- 1 cup Sour cream
- 1.25 cups Sugar
- 0.5 cup Butter
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 cup Crushed graham crackers (optional, for topping)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the egg noodles according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add the cottage cheese, sour cream, sugar, melted butter, and vanilla extract. Mix until the ingredients are fully combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
If using raisins, fold them into the cheese mixture.
Add the cooked egg noodles to the cheese mixture and gently toss until the noodles are evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
If desired, sprinkle ground cinnamon and crushed graham crackers over the top for extra flavor and texture.
Bake the cheesecake kugel in the preheated oven for 50-60 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
Remove the kugel from the oven and let it cool for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 455 mg | 20% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.1 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
