Brandied Peach Cheesecake

 

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8 ounces cream cheese, softened 1 3/4 cups milk, divided 1/4 cup cognac or other brandy 1 box instant vanilla pudding mix 1 (8-inch) graham cracker crust 10 ounces frozen peaches, thawed and drained 1/4 cup currant jelly 2 teaspoons cognac

The Directions

Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.

Arrange peach slices attractively on cheese filling.

Heat jelly and additional cognac together. Pour over peach slices. Chill.

Serves 6.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.