Combine whipped topping, cream cheese and sweetened condensed milk in a bowl. Blend on low until smooth, about 2–3 minutes.
Add lemon juice and blend well. The mixture will begin to thicken.
Layer three-fourths of the can of Lucky Leaf® Premium Caramel Apple Pie Filling Topping in the bottom of the pie crust.
Layer the cheesecake mixture on top of the apples. Refrigerate 1½ hours.
Chop the remaining apples, and place them in a small bowl. Mix this with the cranberries, pecans and 2 Tbsp. of the caramel syrup. Place on a lined cookie sheet, and bake for 20 minutes at 325°F.
Let the topping cool, and place on top of the cheesecake; drizzle with the remaining caramel. Store in the fridge until ready to serve.