In a food processor, combine raw pecans, cinnamon, and Swerve brown sugar sweetener. Pulse until the mixture turns moist and crumbly.

Evenly distribute the crust mixture into your chosen serving containers and press down to form a solid base.

In a large mixing bowl, combine softened cream cheese, canned pumpkin puree, vanilla extract, Swerve sweetener, ground cinnamon, and pumpkin pie spice. Mix until smooth.

Gradually add heavy whipping cream to the mixture while mixing until fluffy.

Fill each container with the cheesecake filling, creating a smooth surface on top.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.