Eggnog Cheesecake With Candied Kumquats |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
From Better Homes and Gardens December 2009. This dessert can be made, covered, and refrigerated up to three days. Top it with the sugared kumquats right before serving. Ingredients:
5 tablespoons butter, melted |
1 1/4 cups grape nuts (whole-grain nugget cereal) |
1/3 cup granulated sugar |
1/4 teaspoon ground cinnamon |
1 dash kosher sea salt |
24 ounces cream cheese, softened |
1 cup granulated sugar |
4 eggs, lightly beaten |
1 cup eggnog |
1 tablespoon pure vanilla |
1 tablespoon bourbon |
1 tablespoon dark rum |
1 tablespoon brandy |
candied kumquats |
12 ounces fresh kumquats (about 45) |
2 1/2 cups sugar |
3/4 cup water |
Directions:
1. CHEESECAKE.
2. 1. Heat oven to 375°F Butter a 9 - or 10 - inch spring form pan with 1 tablespoon of butter; set aside.
3. 2. In food processor bowl process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350°F.
4. 3. In clean food processor bowl, *process cream cheese until smooth. Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy; process until combined.
5. 4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (center will be soft). Turn off oven and leave door ajar. Let cheesecake stand in oven 1 hour.
6. 5. Transfer to wire rack; cool 15 minutes. Using a small thin knife, loosen crust from sides of spring form pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight. To serve, top with Candied Kumquats, if desired.
7. ***Cheesecake filling may be prepared with electric mixer, beating on medium speed.
8. CANDIED KUMQUATS.
9. 1. With paring knife, piercing only skin, cutting four evenly spaced slits in each kumquat. Place in medium saucepan; add cold water to cover. Bring to a simmer over medium heat; cook 5 minutes. Drain in colander.
10. 2. In medium saucepan stir to dissolve 1 1/2 cups of the sugar in the 3/4 cup water; add kumquats. Bring to a simmer over medium heat. Reduce to low to barely simmer. Cook, uncovered, 30 minutes, until glazed. Remove fruit from syrup with slotted spoon. Place on wire rack over 15x10x1 - inch pan. Cool 10 minutes.
11. 3. Place the remaining sugar in small bowl. Roll whole kumquats in sugar. Space on rack and let stand overnight. Store in airtight container in cool, dry place up to 3 months. Kumquats may be sliced before topping cheesecake.
|
|