1 cup graham cracker crumbs
⅓ cup pecan halves or candied pecans, finely chopped
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
8 ounces frozen whipped topping, thawed
For the Peach Compote:
1 pound fresh or frozen sliced peaches
½ cup packed light brown sugar
3 tablespoons water
¼ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
For the Garnish:
Whipped topping
Candied pecans
Instructions:
1. Prepare the Crust:
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