Baked Eggnog Cheesecake—Prototype 7:

Repeat Prototype 6, but spice up the batter even more by adding 1 teaspoon of cinnamon to it. Also increase the moisture and flavor for the crust by boosting its eggnog from 2 tablespoons to 1/2 cup (with this change, the crust mixture becomes somewhat pour-able, subject to the timing of blending in the Bran Buds, so be sure to let this mixture firm up a little in the pan before adding the batter on top).
Too much pumpkin-like taste! Let's face it—eggnog tends to be a delicate flavor, and boosting the spice too much, particularly with cinnamon, can throw things off. Furthermore, the crust's taste and texture did not seem all that great either. Better to stick to Prototype 6.

Perhaps a good tip is to give consideration to the eggnog being used. I myself have mainly used light eggnog made by Hood (more specifically the quart-sized,
ultra-pasteurized product, as opposed to the half-gallon-sized, pasteurized counterpart, due to my preference for the product's longer shelf life). Another dairy out there is Oakhurst (from Maine, and available at least in much of New England), whose eggnog has a somewhat spicier taste (maybe it's the nutmeg, maybe it's a hint of mint, but I don't know for certain).

Inasmuch as the eggnog flavor was adequately present in Prototype 6, I have somehow lost consideration that this is supposed to be a
cheesecake as well. Perhaps the rum extract should be reduced further.

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