In a large mixing bowl, use an electric mixer to beat 8 ounces of cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add 1 cup of powdered sugar to the mixture and continue to beat on low speed until fully incorporated, approximately 1-2 minutes.

Gently fold in 8 ounces of whipped topping into the cream cheese and sugar mixture using a spatula.

Transfer the cheesecake mixture to a shallow serving dish, spreading it evenly across the bottom.

Generously drizzle ½ cup of caramel sauce over the top of the cream cheese layer.

Sprinkle one diced apple and a handful of crushed pecans over the caramel layer.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.