• Prepare The Pecan Crust
• Place the pecans in a food processor and pulse until they reach a finely ground texture.
  2 cups pecans
  
• Add sweetener, salt, vanilla extract, and melted butter to the food processor. Mix until well combined.
  2 tbsp sweetener, ⅓ cup unsalted butter, ¼ tsp salt, 1 tsp vanilla extract
  
• Form the Crust: Press the mixture into the bottom of an 8-inch springform pan, lined with parchment paper to form a firm, even crust.
  
• Chill: Refrigerate the crust while you prepare the cheesecake filling.

Preparing the Filling

• Prepare Gelatin: Mix the gelatin with 1/4 cup of cold water and set aside for 5 minutes to bloom. Gently warm the mixture over a low flame on the burner, or opt for short, careful bursts in the microwave, using 10-second increments at low heat. Once the mixture is liquid again, you can mix it with the cheesecake mixture.
  1 tbsp gelatin powder, ¼ cup water
  
• Mix Cream Cheese Base: In a mixing bowl, combine softened cream cheese, sour cream, powdered sweetener, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix at medium speed until well combined and smooth.
  16 oz cream cheese, 1 cup sweetener, ¼ cup sour cream, 1 cup pumpkin puree, 1 tbsp pumpkin pie spice, ¼ tsp salt, 1 ½ tsp vanilla extract
  
• Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
  1 1/2 cup heavy cream
  
• Combine: Gently fold the whipped cream into the pumpkin mixture using a silicone spatula until well incorporated. Incorporate the gelatine mixture.
  

Assembling the Cheesecake

• Remove the crust from the fridge and pour the pumpkin filling over it, spreading it evenly.
  
• Chill: Cover with plastic wrap and refrigerate for at least 2 hours or preferably, overnight, until it sets.
• Serve: Once set, slice your delicious keto-friendly pumpkin cheesecake and enjoy every bite!