Brandied Peach Cheesecake

Yield: 6 servings

Ingredients

• 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

Instructions

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