Peel the apple, then grate it using the large holes of a box grater. Lightly blot with a paper towel to remove excess moisture.

In a medium mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and fluffy.

Add the shredded apple, 2 tablespoons of the caramel sauce, lemon juice, and cinnamon. Beat again just until everything is evenly combined.

Gently fold in half of the chopped pecans and chocolate.

Place a large sheet of plastic wrap on a clean surface. Spoon the mixture into the center and shape it into a ball. Wrap tightly and refrigerate for at least 4 hours, or until firm.

Unwrap the chilled cheeseball and place it on a small serving plate.

In a small bowl, mix together the remaining pecans and chocolate. Sprinkle the mixture evenly over the cheese ball.

Drizzle the remaining caramel sauce over the top. Serve with apple slices, graham crackers, or your favorite dippers.