Place all the base ingredients into a high-speed blender and combine. Place in the freezer to firm.
For the ice cream filling, add all the ingredients into the blender and mix for 2-3 minutes until it reaches a smooth texture. Divide the filling into to equal amounts and set aside.
For the caramel pecan layer combine all ingredients in the blender and mix until combined. You want to have a smooth texture, but not as liquid as the cheesecake layer.
Pour the first part of the cheesecake filling over the crust and place back into the freezer. After 45 minutes (or until firm), gently spread the pecan caramel layer on top and place it back into the freezer for 10 minutes. Pour the other half of the cheesecake filling on top of the caramel layer and place back into the freezer for 1 hour.
In the meantime prepare the apples and place the cut pieces into a bowl. Blend up the dates, cinnamon and water until you get a sticky mixture (doesn’t have to be smooth) and whisk it together with the apple pieces.
Once the cheesecake layer is firm, gently spread the apple layer on top and place it back into the freezer for 15 minutes or until it's completely firm
If you wait until it's completely firm, make sure that before eating you let the cake defrost at room temperature so that the apples aren’t frozen.