In a small bowl, mix together cinnamon, ginger and nutmeg.
In another bowl, whisk egg white until foamy. Add pecan pieces and 1 tsp of spice mixture. Stir to combine. Press into a 9-inch springform pan. Bake for 10 minutes.
In a large bowl, beat cream cheese until a whipped consistency. Add pumpkin, eggs, Monkfruit sweetener and the rest of the spice mixture. Beat until smooth.
Grease sides of springform pan. Pour in cheesecake mixture.
Bake for 1 hour. Remove from oven and let cool before serving.