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Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2️⃣ Make the Cheesecake Batter:
In a large bowl, beat the cream cheese and sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, sour cream, and Hennessy until just combined.
3️⃣ Assemble:
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
4️⃣ Bake:
Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5️⃣ Prepare the Peach Topping:
In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, cornstarch, Hennessy, and lemon juice. Cook until the peaches are tender and the sauce thickens, about 5–7 minutes. Let it cool.
6️⃣ Top and Chill:
Spoon the cooled peach mixture over the cheesecake. Refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.
Serving and Storage Tips:
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