Eggnog cheesecake with candied kumquats

Decadent and scrumptious come to mind when I think about this cheesecake. In the tradition of New York–style cheesecakes, this eggnog version is rich, dense but still light, and creamy beyond belief. The eggnog adds a sweet, sophisticated flavor to the cheesecake and the booze will be noticed, but splendidly so. Years ago, I began using ground Grape-Nuts cereal to create a crumb crust that wouldn’t get soggy, and it is perfect for this cheesecake, adding its own nutty flavor and crunch. Make everything ahead: The cheesecake can be refrigerated for up to 3 days or frozen for up to 1 month (allow to thaw for 12 hours in the refrigerator). The kumquats are simple to make and will keep for 3 months.  

Crust
5 tablespoons unsalted butter, melted
1 1/4 cups Post Grape-Nuts cereal
1/4 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher or sea salt

Filling
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup eggnog
1 tablespoon bourbon
1 tablespoon dark rum
1 tablespoon brandy

Garnish
1/2 cup heavy (whipping) cream, very cold
1 tablespoon confectioners’ sugar, sifted
Candied Kumquats (recipe follows), optional

Position a rack in the center of the oven. Preheat the oven to 375ºF. Butter a 9- or 10-inch springform pan with 1 tablespoon of the melted butter. Set aside.

To make the crust, in a food processor fitted with the metal blade, process the Grape-Nuts until fine crumbs form, allowing the processor to run for 2 minutes. Add the granulated sugar, cinnamon, and salt and process to combine. Pour the remaining 4 tablespoons butter through the feed tube and process just until incorporated, about 30 seconds. Turn the crumbs out into the prepared pan and press evenly onto the bottom and about 1 inch up the sides. (I use a flat-bottomed, stainless-steel 1/2-cup measuring cup to help press the crumbs, which prevents the corners from being thicker than the sides.)