Step 1

In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.

Step 2

In a small saucepan over medium, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, 4 to 5 minutes. Remove from heat and let cool completely.

Step 3

In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.

Step 4

In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.

Step 5

Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about 1/2 cup capacity).

Step 6

Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.

Step 7

Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.