Prepare the Crust

• Place the pecans in a food processor. Pulse until they’re finely ground, almost like coarse flour.

• Add the sweetener, vanilla extract, salt, and melted butter. Process until everything is well combined and the mixture holds together when pressed between fingers.

• Place a sheet of parchment paper on the base of an 8-inch springform pan to line it. Press the crust firmly and evenly into the bottom of the pan.

Chill the Crust

• Put the crust in the refrigerator to firm up while you prepare the filling—this helps prevent sogginess later.

Bloom the Gelatin

• In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes.

• Warm the mixture gently until it becomes liquid, using either low heat on the stove or short, cautious bursts in the microwave.

Make the Cheesecake Filling

• In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Continue mixing until the mixture is smooth and uniform in color.

• Using a clean bowl, beat the chilled heavy cream until it holds stiff peaks.

Combine Filling & Gelatin

• Fold the whipped cream gently into the pumpkin‑cheesecake mixture. Then pour in the bloomed liquid gelatin, folding until everything is well incorporated without deflating the whipped cream.

Assemble

• Remove the chilled crust from the fridge. Pour the cheesecake filling over it and spread evenly.

Chill to Set

• Cover with plastic wrap and refrigerate for at least 2 hours, though overnight gives a firmer texture and deeper flavor melding.

Serve

• Once fully set, slice and serve. Garnish with a sprinkle of cinnamon or nutmeg if desired.