Brandied Peach Cheesecake

Ingredients

brandied peach cheesecake

• 8 ounces cream cheese, softened
• 1 3/4 cups milk, divided
• 1/4 cup cognac or other brandy

• 1 (4 ounce) box vanilla instant pudding mix

• 1 (8 inch)  graham cracker crust
• 10 ounces frozen peaches, thawed and drained
• 1/4 cup currant jelly
• 2 teaspoons cognac

Directions

1. 1

   Stir cream cheese until soft; blend in 1/2 cup of the milk.

2. 2

   Add remaining milk, cognac and pudding mix.

3. 3

   Beat slowly just until well mixed. Pour into crust.

4. 4

   Chill 1 hour.

5. 5

   Arrange peach slices attractively on cheese filling.

6. 6

   Heat jelly and additional cognac together.

7. 7

   Pour over peach slices.

8. 8

   Chill.