Preheat the oven to 350°F.

Mince the small pecan pieces to make sure they’re finely chopped.

Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper.

Mix the dry crust ingredients then add melted butter.

Carefully press the crust into the lined baking dish. Press down the mixture into an even layer with a spatula.

Bake for 7 minutes at 350°F.

Remove from the oven and allow the crust to cool.

Using an electric mixer, whip the cream cheese and heavy cream together then add the pumpkin puree. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly.

Pour the cheesecake mixture over the cooled crust.

Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools.

Cool the cheesecake on the counter (approx 1 hour) then cover and chill in the refrigerator for 3+ hours.

Once the cheesecake is cooled, Cut it and top it with whipped cream (optional).