Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes. Keep turning them so that they do not burn. Set aside to cool
BASE
Place the pecans in a food processor and blitz until the nuts are ground. Be careful not to over process as you will end up with pecan butter.
In a bowl, mix the ground pecans, butter, low carb sweetener and vanilla.
Line a spring-form 8-inch cake tin with parchment paper.
Spoon the base mixture into the cake tin and spread evenly, pressing down so the base is firm. Place in the fridge to firm whilst you make the filling
FILLING
Place the cream cheese in a bowl and whisk until smooth.
Add the low carb sweetener and vanilla and continue to whisk until the mixture is smooth, thick and creamy.
In another whisk the cream until thick. Fold into the cream cheese mixture.
Spoon the cream cheese mixture over the base evenly.
TOPPING
Mix the pecans with the caramel sauce and salt until the pecans are evenly covered.
Spoon the pecans on top of the cheesecake.
Place in the fridge to firm for at least 3 hours. Ideally overnight.