Baked Eggnog Cheesecake—Prototype 13:
Inasmuch as the crust was great, I thought that I would eliminate the cottage cheese from it and replace it with additional eggnog. I also felt that Prototype 12 was a little too well done.

But wait a minute! Didn't I decide to go with regular crusts back in Prototype 12? Yes, but I later on thought that I would give the eggnog flavor another try, with a simple
dairy-for-dairy swap (which, among other things, would eliminate the cottage cheese from the crust—going against my long tradition of always including cottage cheese as a minimal ingredient for this bottom part of the cheesecake).
Repeat Prototype 12, but replace the crust's 1/2 cup of lowfat cottage cheese with 1/2 cup of light eggnog.

Also, bake this cheesecake for about 110 minutes (instead of 120). Continue doing it "in-the-tub" style ("in" is here to stay at this point—just be careful with that foil, disturbing it as little as possible: gently wrap it onto the pan immediately before placing the cheesecake into the bath for baking, not earlier—first grease the pan, then "crust" it, then pre-bake it [if applicable—but use no tub during this phase], then cool it, then "batter" it, then "foil" it, then "tub-and-bake" it). Got it?
This time I used Hood eggnog (which I have been using likely the overwhelming majority of times).

However, the crust seemed to be considerably more soggy.

I brought this cheesecake to a Christmas Day get-together, but there was too much dessert competition. The host's chocolate trifle was a big hit. Even though I ate plenty of my own cheesecake, it wasn't touched much by others. A few days later, I brought what was left of this one (about half the cheesecake at this point) to the Sports Page, where it seemed to fare considerably better.

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