Prepare the Cobbler Topping

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

In a microwave-safe bowl, combine:

½ cup light brown sugar

4 tbsp unsalted butter

1 tsp vanilla extract

1 tsp cinnamon

½ tsp kosher salt

⅛ tsp nutmeg

Microwave in 30-second intervals, stirring between each, until the mixture is melted and bubbling.

Stir in crumbled graham crackers until fully coated.

Spread the mixture onto the prepared baking sheet and sprinkle evenly with 2 tsp granulated sugar.

Bake for 10–12 minutes, or until golden brown. Remove and let cool completely to harden.

Make the Cheesecake Mixture

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.

Add the dry cheesecake pudding mix and continue mixing until well incorporated.

Gradually pour in the French vanilla creamer, adding a little at a time and mixing thoroughly after each addition until the mixture becomes smooth, fluffy, and creamy.

Add the Peaches

Gently fold in the bite-sized peach pieces until evenly distributed throughout the cheesecake mixture.

Cover and chill in the refrigerator until ready to serve (at least 1 hour for best texture).

Assemble

Just before serving, break up the cooled graham topping into chunky bits.

Gently stir the topping into the cheesecake mixture, or sprinkle over individual servings for more crunch.