In a medium saucepan, add in the cut up apples, butter, cinnamon, brown and granulated sugars and lemon juice. Stir to combine.
Place over medium heat and let cook for 10 - 12 minutes until the apples are tender. It will depend on how large you cut your apples. I got about 9 chunks out of each quarter of apple, if that helps gauge how big mine are.
Remove from heat and let cool for 15 minutes.
Stir in 1/4 cup of caramel sauce. I used my salted caramel sauce recipe and left out the salt. Store bought will work fine. Set aside.
Whip the 3/4 cup of heavy cream until it forms stiff peaks. Place in the fridge until ready.
In a large mixing bowl, add in the cream cheese. Mix on medium until smooth and well mixed. This will help avoid large pieces of cream cheese.
Add in the ground cinnamon, brown sugar and vanilla extract. Mix until well incorporated.
Carefully fold in a little more than 1/2 cup of the whipped cream. The remaining whipped cream will be used to top the parfaits.
Place the filling in a large storage bag or disposable piping bag. Snip a corner and start piping the filling into the bottom of your parfait cup. My cups were about 5 inches tall.
Spoon in a nice amount of caramel apple pie filling.
Repeat with cheesecake and apple pie filling.
Place the remaining whipped cream into a piping bag with a 1M tip. Pipe a nice swirl on top of each parfait.
Sprinkle a little cinnamon on top of the whipped cream and serve immediately.
Caramel Apple Pie Cheesecake Parfaits https://www.cookiedoughandovenmitt.com/apple-pie-cheesecake-parfaits-8/