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Brandied Peach Cheesecake



  • 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


  1. 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.
  2. Arrange peach slices attractively on cheese filling.
  3. Heat jelly and additional cognac together. Pour over peach slices. Chill.

Serves 6.


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