• 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, erythritol 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 erythritol 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.