In a medium bowl, combine the graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Mix until the crumbs are evenly coated.
Evenly distribute the crust mixture among 8 individual serving dishes, pressing the crumbs firmly into the bottom of each dish. Place the dishes in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the room temperature cream cheese for about 3 minutes until smooth and creamy.
Turn the mixer to low speed and slowly drizzle in the sweetened condensed milk, followed by the vanilla extract. Scrape down the sides of the bowl and continue mixing for an additional 1-2 minutes until fully incorporated.
Gently fold in the thawed whipped topping using a rubber spatula until the mixture is light and fluffy.
3. Assemble the Cheesecake:
Spoon or pipe the cheesecake filling into the prepared serving dishes on top of the chilled crusts. Smooth the tops if needed.
Return the dishes to the refrigerator to chill while you prepare the peach compote.
4. Make the Peach Compote:
In a medium saucepan over low-medium heat, combine the sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon. Cook the mixture, stirring every few minutes, until the liquid reduces and thickens to a syrupy consistency. This will take about 15-20 minutes.
Once thickened, remove the compote from the heat and allow it to cool completely. Transfer the cooled compote to a lidded container and refrigerate until you’re ready to serve.
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