Baked Eggnog Cheesecake—Prototype 2:

Repeat Prototype 1, but make these changes for the batter:
Boost eggnog by 3/4 cup, to 1 1/2 cups.
Boost flour by 1/6 cup, to 1/2 cup (to help compensate for the increase in liquid).
I still had difficulty detecting the eggnog flavor, although at least one person mentioned that she could barely taste it.

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