Step 1

Preheat your oven to 350°F (175°C).

Step 2

Combine the brown sugar, butter, vanilla extract, cinnamon, kosher salt, and nutmeg in a bowl. Mix until well combined.

Step 3

Add the crumbled graham crackers and granulated sugar, mixing until the crumbs are evenly coated.

Step 4

Spread the mixture on a baking sheet and bake for 8-10 minutes until golden brown. Let it cool.

Step 5

In a large bowl, beat the softened cream cheese until smooth.

Step 6

Add the instant cheesecake pudding mix and French vanilla creamer, and continue to beat until the mixture is creamy and smooth.

Step 7

Gently fold in the peach pieces until evenly distributed.

Step 8

Sprinkle the cooled graham cracker topping over the peach mixture.

Step 9

Chill in the refrigerator for at least an hour before serving.