In a small bowl, thoroughly whisk together the cream cheese, sugar, vanilla extract and a very tiny pinch of cinnamon. Sometimes I leave out the cinnamon, as I'm not a huge fan of it, but a tiny pinch works ok. More for your taste, if desired. Set mixture aside.
Peel, core and slice the apples. Dice them finely with a knife, or use a food chopper. Set aside.
Place the refrigerator biscuits on a cookie sheet or a stone. I use the "grands" w/ butter infused into them, but a 10-pack of reg'lar ol' biscuits will do, too.
With a small rolling pin, or with the palm of your hand, flatten the biscuits on the cookie sheet.
Spread the cream cheese mixture onto the flattened biscuits.
Top the cream cheese with the diced apple.
Sprinkle the pecans over the diced apple. (Most times, I don't have pecans on-hand, so I leave out this ingred...believe me, they're just as good!)
With a small spoon, drizzle the caramel topping over the apple topping.
Bake at 375° for 15 - 19 minutes. The 'grands' take closer to 19; the smaller biscuits are right at 15 minutes.
Remove to a cooling rack, allow to cool for just a minute, and eat warm and gooey!