Peach Cheesecake

Ingredients:

For the Crust:

1 cup graham cracker crumbs

1/3 cup pecan halves or candied pecans, finely chopped

1/2 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

1/2 cup packed light brown sugar

3 tablespoons water

1/4 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

For the Garnish:

Whipped topping

Candied pecans

Instructions:

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until evenly mixed. Divide the crumb mixture between 8 serving dishes and press it down to form a crust. Place the dishes in the refrigerator to chill.

Make the cheesecake filling: In a stand mixer (or with an electric hand mixer), beat the cream cheese for about 3 minutes until smooth and creamy. Gradually add the sweetened condensed milk, mixing on low speed. Stir in the vanilla extract, and scrape down the sides of the bowl. Mix for another 1-2 minutes. Use a spatula to gently fold in the whipped topping. Spoon or pipe the filling into the prepared crusts, then refrigerate.

Prepare the peach compote: In a medium saucepan over medium-low heat, combine the sliced peaches, brown sugar, water, vanilla, and cinnamon. Cook, stirring occasionally, until the mixture reduces and thickens (about 15-20 minutes). Once thickened, let the compote cool completely. Store in a lidded container in the refrigerator until ready to serve.

Assemble and serve: When ready to serve, top each cheesecake with a spoonful of peach compote, a dollop of whipped topping, and a sprinkle of candied pecans. Enjoy