Drunk & Ugly Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a shallow 9-inch baking pan.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon salt. Stir in the 6 tablespoons melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan to form the crust. Use the bottom of a measuring cup to compact it. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while you make the filling.

While the crust bakes, prepare the peaches. In a large heavy skillet or saucepan, combine 1/4 cup water, 1/2 cup light brown sugar, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon. Whisk until cornstarch is mostly dissolved.

Add the sliced peaches to the pan and toss gently to coat. Cook over medium heat for 4–6 minutes just until the peaches begin to soften and release juices.

Carefully add 1 1/4 cups dark rum to the pan. Increase heat to medium-high and cook for 2–3 minutes to warm and marry flavors. If you prefer to reduce the alcohol burn, continue simmering gently for another 2–3 minutes — the liquid should thicken slightly and become syrupy. Taste and adjust sweetness if needed.

Remove pan from heat and allow peaches to cool for 5 minutes. The mixture should be saucy but not watery — the cornstarch will help thicken as it cools. If the syrup is still very thin, return to low heat and stir 30–60 seconds until thickened.

Reduce oven temperature to 325°F (160°C). In a medium bowl, beat the 8 oz softened cream cheese until smooth and lump-free.

Add 1/2 cup powdered sugar and mix until incorporated. Beat in 1/4 cup sour cream, 1 egg yolk, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon zest (if using) until the mixture is silky and spreadable. Scrape down sides as needed.

Spoon the stewed peaches and their syrup evenly over the baked graham crust, distributing peaches so every serving has fruit. Reserve a few tablespoons of syrup to spoon on top after baking if desired.

Dollop or spread the cheesecake topping over the peaches in a rustic layer — it does not need to be perfectly smooth. Dot the top with the 2 tablespoons of butter cut into small pieces. Sprinkle with coarse sugar or turbinado if using for a bit of crunch.

Bake at 325°F (160°C) for 20–25 minutes, until the cheesecake topping is puffed at the edges and just set in the center (a gentle jiggle is okay). The peach juices may bubble at the edges.

Remove from oven and let cool on a wire rack for 10 minutes. Serve warm: scoop a generous portion onto plates, add a scoop of vanilla ice cream alongside or on top, and spoon any reserved syrup over everything. The dessert is best warm but can be reheated gently.