Cinnamon Peach Crème Brûlée Cheesecake Bombs with Pecan Crunch

Shopping list

• 16 ounces cream cheese — softened

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• 0.5 cup powdered sugar

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• 1 teaspoon vanilla extract

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• 1 teaspoon ground cinnamon

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• 1 cup heavy cream

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• 2 cups peaches — peeled and diced

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• 2 tablespoons brown sugar

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• 1 cup graham cracker crumbs

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• 0.5 cup chopped pecans

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• 4 tablespoons butter — melted

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• 0.25 cup granulated sugar

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Step by step

1. 1

   Cook peaches with brown sugar and cinnamon for 5 to 7 minutes until soft, then let cool.

2. 2

   Beat cream cheese, powdered sugar, and vanilla until smooth.

3. 3

   Whip heavy cream until soft peaks form, then fold it into the cheesecake mixture.

4. 4

   Mix graham cracker crumbs, pecans, and melted butter, then press into the bottoms of silicone dome molds.

5. 5

   Fill the molds with cheesecake mixture and a spoonful of cinnamon peaches, then freeze for 2 hours until firm.

6. 6

   Remove from the molds, sprinkle with granulated sugar, and caramelize with a kitchen torch before serving.