Eggnog Cheesecake With Candied Kumquats Recipe

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Eggnog Cheesecake With Candied Kumquats
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Ingredients
17
Count
Nutrition
792
Calories
Total time
60
Minutes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 792.12 Kcal (3316 kJ)
Calories from fat 362.83 Kcal
% Daily Value*
Total Fat 40.31g 62%
Cholesterol 213.21mg 71%
Sodium 419.37mg 17%
Potassium 358.22mg 8%
Total Carbs 97.92g 33%
Sugars 80.24g 321%
Dietary Fiber 5.21g 21%
Protein 12.99g 26%
Vitamin C 19.3mg 32%
Vitamin A 0.4mg 13%
Iron 5.9mg 33%
Calcium 175.4mg 18%
Amount Per 100 g
Calories 256.6 Kcal (1074 kJ)
Calories from fat 117.54 Kcal
% Daily Value*
Total Fat 13.06g 62%
Cholesterol 69.07mg 71%
Sodium 135.85mg 17%
Potassium 116.04mg 8%
Total Carbs 31.72g 33%
Sugars 25.99g 321%
Dietary Fiber 1.69g 21%
Protein 4.21g 26%
Vitamin C 6.3mg 32%
Vitamin A 0.1mg 13%
Iron 1.9mg 33%
Calcium 56.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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