Preheat your oven to 350°F (175°C). In a medium bowl, combine pretzel crumbs, melted butter, and brown sugar. Mix until well combined.

Press the pretzel mixture firmly into the bottom of a 9-inch pie dish to form the crust. Bake for 10 minutes, then remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

In another bowl, toss the sliced peaches with lemon juice and cinnamon.

Spread half of the cream cheese mixture over the cooled pretzel crust. Layer half of the peach slices on top. Repeat with the remaining cream cheese mixture and peach slices.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.

Before serving, garnish with extra peach slices if desired. Slice and enjoy!