Preheat the oven to 350F.
To make the pecan crust, add pecans, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt to a large food processor. Pulse until combined.
Then add the melted butter.
Process until the blended and the consistency is like wet sand.
Press the pecan mixture into the bottom of a 9x13 inch baking pan.
Bake at 350F for 15-20 minutes or until the crust is fragrant and browned.
In a medium pan over medium heat, melt butter.
Then add in diced apples, brown sugar, cinnamon and nutmeg.
Stir to incorporate and cook for 10 minutes stirring occasionally, until the apples are slightly softened. Set aside.
In the bowl of a stand mixture, cream softened cream cheese and brown sugar until smooth.
Add eggs, cinnamon, and vanilla and mix together until fully incorporated. Set aside.
To make pecan topping, toast chopped pecans in a small pecan over medium heat for 5 or so minutes.
Make sure to stir occasionally as you don't want the pecans to burn.
Add in the sugar, cinnamon, and butter and stir completely. Cook for another 5 minutes.
Pour the cream cheese mixture over the pecan crust and spread evenly.
Then, add the apples to the top. The whole top will not be completely covered with apples so make sure to evenly distribute.
Then sprinkle the pecan topping over the top of the apples.
Bake for 20-25 minutes at 350F or until the cream cheese mixture is set and the sides look lightly browned.
Let cool slightly and add caramel sauce over the top.
Refrigerate for 2-3 hours. Cut into squares.