This dessert makes the house smell incredible whenever I make it. It’s a total favorite!

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup diced fresh peaches
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press about a tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.

Fold in the diced peaches gently to incorporate them into the cheesecake batter.

Divide the cheesecake mixture evenly among the prepared muffin cups, filling each about three-quarters full.

In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the top of each cheesecake.

Bake in the preheated oven for 18-20 minutes, or until the centers are set.

Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to set.