1. Core, peel, and dice the apples. Toss with lemon juice and set aside.

2. In a large saucepan whisk together brown sugar, sugar, cornstarch, cinnamon, nutmeg, and water until smooth. Bring to a boil over medium-high heat.

3. Reduce heat slightly and simmer for 2 minutes. Add apples and return to a boil. Reduce heat to low and simmer for 10–12 minutes until apples soften and filling thickens. Cool completely.

4. To make the crust, melt butter over medium heat and stir in brown sugar until dissolved.

5. Add vanilla, cinnamon, and pecans. Stir until combined.

6. Reduce heat to low and stir in oats. Cook for about 2 minutes until well combined.

7. Reserve 1/3 to 1/2 cup of oat mixture for topping.

8. Press remaining oat mixture into a greased 9×13-inch dish and refrigerate until firm.

9. For the cream cheese layer, beat cream cheese, butter, and vanilla until smooth and fluffy.

10. Add powdered sugar and mix until creamy. Fold in whipped cream.

11. Spread cream cheese mixture over chilled crust and refrigerate.

12. Once apple pie filling has cooled, spread it over the cream cheese layer and chill until set.

13. Top with whipped cream and smooth evenly.

14. Drizzle caramel sauce over the whipped cream and swirl with a skewer or knife.

15. Sprinkle reserved oat mixture and pecans on top.

16. Store refrigerated until ready to serve.