In a food processor, blend 1 cup of pecans, 1 teaspoon of cinnamon, and a sweetener until the mixture resembles coarse crumbs. Transfer equal portions into individual serving dishes and firmly press down to form the crust base.

In a large mixing bowl, combine 8 oz of softened cream cheese, 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, 1 teaspoon of cinnamon, and the same sweetener used for the crust. Beat on medium speed for about 3 minutes until smooth.

Slowly pour in 1 cup of heavy whipping cream into the cheesecake mixture and blend on high speed for approximately 5 minutes until fluffy.

Spoon or pipe the pumpkin cheesecake filling into the nut crusts in each serving dish, filling generously and smoothing the tops.

Cover the cheesecakes with plastic wrap and refrigerate for at least 2 hours. Optionally top with roasted nuts or a sprinkle of cinnamon before serving.