In a medium bowl, stir together the crust ingredients: graham cracker crumbs, ground cinnamon, and melted butter. Mix well until the crumbs are fully coated. This mixture should have a moist sand-like texture. Next, evenly distribute the crust crumbs between 8 individual serving dishes. Press the crumbs firmly into the bottom of the dishes to create a solid base. Once done, place the dishes into the refrigerator to set while you prepare the filling.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for about 3 minutes until it’s smooth and creamy. Make sure there are no lumps for a silky filling. Turn the mixer down to low and slowly drizzle in the sweetened condensed milk. Mix just until combined; you don’t want it too watery.
Next, stir in the vanilla extract and scrape the sides of the bowl. Mix for an additional 1 to 2 minutes until everything is well incorporated. This step ensures the cream cheese and condensed milk create a uniform mixture.
Use a rubber spatula to fold in the whipped topping. Be gentle during this step to maintain the airy texture. You want to achieve lightness, so folding helps incorporate air without deflating the mixture.
With the cheesecake filling ready, spoon or pipe it into the prepared serving dishes over the chilled crust. Make sure to fill them evenly and smooth the tops for a neat presentation. Once filled, refrigerate them for at least 2 hours to set.
In a medium saucepan over low-medium heat, stir together the sliced peaches, brown sugar, water, vanilla, and ground cinnamon. Cook over low heat, stirring occasionally, until the liquid reduces and thickens, which should take about 15 to 20 minutes. You want the mixture to bubble gently and become syrupy.
Once thickened, allow the peach compote to cool completely. After it’s cooled, transfer the compote to a lidded container and refrigerate until you’re ready to serve the cheesecakes. This compote is what makes your dessert shine, adding a luscious layer of flavor.
When you’re ready to serve, take each cheesecake out of the fridge and top them with the cooled peach compote. Use a generous amount for that fruity burst in each bite. Add a dollop of whipped topping on each cheesecake, then sprinkle with candied pecans for a sweet crunch. It’s all about the final touches that elevate the dish.
Refrigerate any leftover cheesecake for up to 3 days. They will stay fresh, and the flavors will meld beautifully over time.
