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

2. In a large saucepan, stir together brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Whisk in water until dissolved.

3. Bring the mixture to a boil over medium-high heat. Reduce heat slightly and simmer for 2 minutes.

4. Add the apples and bring to a boil again. Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes, until apples soften and sauce thickens. Remove from heat and cool to room temperature.

5. For the crust, melt butter over medium heat, then stir in brown sugar until dissolved.

6. Add vanilla, cinnamon, and pecans, stirring until combined.

7. Reduce heat to low and add quick cooking oats. Cook for about 2 minutes, stirring until well combined.

8. Reserve about ⅓–½ cup of the oat-pecan mixture for topping.

9. Grease a 9×13-inch dish and press the remaining oat mixture firmly into the bottom. Refrigerate to firm.

10. For the cream cheese layer, beat cream cheese, butter, and vanilla for 2 minutes.

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

12. Spread the cream cheese mixture over the chilled crust and refrigerate.

13. Once apple pie filling has cooled to room temperature, spoon it evenly over the cream cheese layer and refrigerate until set.

14. Top with whipped cream and smooth the surface.

15. Drizzle caramel sauce over the whipped cream and swirl with a wooden skewer.

16. Sprinkle reserved oat crumbs on top and garnish with pecans. Store in the refrigerator.