For the crust – place almond pulp (or flour) and coconut in a food processor until combined. Add the rest of the crust ingredients and process until it creates a dough-like consistency.
Using your hands, press crust dough into the bottom of a 6 Inch Springform. Set in the fridge while making the filling. For the filling – place all the filling ingredients in a high-speed blender or food processor and blend (at high speed) until the mixture is completely smooth, this might take 3-5 minutes.
Pour over the crust. Cover the cake and place in the fridge to set for 4-6 hours, or overnight for best results.
To make the caramel sauce – combine all ingredients in a high-speed blender and process until smooth. Feel free to add more water to reach desired consistency. Set aside 1/2 cup for the cake; reserve the remainder for another use*.
Assembly – remove the springform sides and place a thin layer of sliced apples on top. Pour 1/4 cup of caramel sauce over top of apples. Repeat the process one more time starting with apples and remaining caramel sauce. Sprinkle with chopped pecans and serve.
Notes
Notes:Store leftovers covered in the refrigerator for a softer cheesecake up to 3-4 days or in the freezer for up to 1 month.