To prepare the crust: In a medium-sized glass bowl, melt butter.
Once the butter is melted, add crushed pecans and sweetener and stir together.
In a 9×13 glass baking dish, add mixed ingredients above and spread evenly across the bottom.
To prepare the vanilla cheesecake: In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream. Mix it until it’s fully combined and has a smooth texture.
Pour the cream cheese mixture on top of the crust you prepared earlier.
To prepare the pumpkin pie filling: Combine all the ingredients together and mix it until it’s fully combined.
To bake: Add each layer (crust, vanilla cheesecake, pumpkin pie filling) to the 9x13 pan, bake at 350 degrees for 55-65 minutes, until firm in the middle.
PRO TIP: Feel free to add sugar-free strawberry, blueberry, or raspberry sauce on top with a small amount of whipped cream before you serve it. We make this Keto Blueberry Sauce recipe often but you can use the same recipe for any berries you want to use.