Chocolate Caramel Pecan Cheesecake

This rich and indulgent pecan caramel chocolate cheesecake has a nutty cacao crust, a creamy cashew cheesecake filling, crunchy caramelised pecans, and a silky caramel sauce. Serves 12 Time: 45 mins (plus 6-8 hrs setting time!)

Ingredients

Chocolate Pecan Crust

• 180g ground pecans (blitzed in a food processor until flour-like)

• 80g syrup (maple or similar)

• 60g coconut oil, melted

• 2 tbsp cacao powder

  
  

Cheesecake Layer

• 180g cashews, soaked for 4 hours

• 120g coconut oil, melted

• 150g syrup

• 2½ tbsp apple cider vinegar

• 330ml coconut cream

• 2 tsp vanilla extract
  

Caramelised Pecans

• 150g pecans

• 15g coconut oil

• 50g syrup

• ½ tsp salt
  

Caramel Sauce (Optional Third Layer or Drizzle)

• 50g coconut oil, just melted

• 100g syrup

• 50g coconut sugar

• Pinch of salt

Method

Make the Chocolate Pecan Crust

1. Preheat your oven to 180°C (160°C fan).

2. In a bowl, combine the ground pecans, syrup, melted coconut oil, and cacao powder.

3. Mix until the texture resembles a slightly sticky crumble.

4. Press the mixture firmly into the base of a lined cheesecake tin.

5. Bake for 10 minutes, then allow to cool completely while you prepare the filling.
   

Prepare the Cheesecake Layer

1. Drain the soaked cashews and add them to a high-speed blender.

2. Add the melted coconut oil, syrup, apple cider vinegar, coconut cream, and vanilla extract.

3. Blend until completely smooth and creamy, scraping down the sides as needed. (It may look like it curdles before it fully incorporates!)

4. Pour the cheesecake mixture over the cooled crust and smooth the top.

5. Place in the fridge to set for at least 4 hours (or until firm).
   

Make the Caramelised Pecans

1. Preheat your oven to 180°C (160°C fan). Line a small baking tray with baking paper.

2. Melt the coconut oil in a saucepan and then mix in the syrup and salt

3. Add the pecans, coating evenly.

4. Spread pecans onto baking paper and put in the oven for 5-10 minutes. Checking after 5 minutes and tossing the pecans in the sauce.

5. Cook until sticky and caramelised.

6. Allow to cool completely before topping the cheesecake.

   
   

Prepare the Caramel Sauce

1. Gently melt the coconut oil in a small saucepan.

2. Add the syrup and mix well.

3. Stir in the coconut sugar and a pinch of salt.

4. If the sauce curdles, simply blend it until smooth.

5. If it hardens, gently reheat until pourable.

6. Optional: Once the cheesecake layer has set, pour the caramel sauce on top as a third layer and return to the fridge for another 2 hours to fully set.

   
   

To Assemble

1. Remove the cheesecake from the fridge once set.

2. Add a layer of caramel sauce (if using).

3. Top generously with the cooled caramelised pecans.

4. Slice and serve chilled for the best texture.