Baked Eggnog Cheesecake—Prototype 1:
The Baked Chocolate Cheesecake is a good starting point for this eggnog version. The crust is scaled down to what could perhaps be referred to as some kind of a "one-quarter" recipe.

However, because this is a new baked cheesecake flavor, one which I did not try back in the late 1980's (nor closely enough modeled directly after a recipe back then), the prototype number here gets off to a fresh start of "1".

Remember that this is a baked version, not a "firmed-by-refrigeration" kind.
4 oz. whipped lowfat cottage cheese
3 tablespoons granulated sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon rum extract (such as McCormick)
2 tablespoons light eggnog (such as Hood)
Thoroughly blend these above 7 ingredients together. Afterward, quickly and vigorously mix in:
2.2 oz. finely ground Bran Buds

Press this resulting mixture into the bottom of a lightly buttered 9" cheesecake pan.

2 cups lowfat cottage cheese
2 tablespoons melted or softened butter
2 eggs
1/2 cup granulated sugar
3/4 cup light eggnog (such as Hood)
1/3 cup flour
1/2 teaspoon salt
1 teaspoon lemon juice

Blend all these ingredients together thoroughly, particularly the butter and eggs, then pour this batter into the pan, on top of the crust. Promptly place this into the oven—preheated at 300 degrees—and bake for 100 minutes (or until cake tester comes out clean). Remove from oven, cool down to about room temperature (about 1 1/2 hours), carefully remove from pan, and chill.
Where is the eggnog?? I could hardly taste it!

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