To make you caramel mousse, in large bowl beat your cream cheese and butter until smooth.
Mix in your powdered sugar and vanilla and continue to mix until combined then add in caramel sauce and blend.
In another bowl, beat your heavy whipping cream until stiff peaks form then fold into your cream cheese mixture and place in refrigerator.
Meanwhile to saute your apples in large pan melt your butter on medium heat and add your apples, cover and simmer for about 8-10 minute or until apples are tender stirring around every once and awhile, stir in your cinnamon and set aside.
To make your waffle puffs in large medium bowl whisk together the egg yolks, milk, vanilla, butter and sugar until combined, set aside.
In separate bowl combine your flour, baking powder, nutmeg and salt then whisk in your egg yolk mixture until it is smooth and combined.
Gently fold in your egg whites 1/3 at a time until blended.
Lightly brush or spray your waffle puff pan with vegetable oil.
Separate you waffle puff pans and place and preheat each side on medium heat on stove.
Pour about 3/4 cups of your waffle mixture into the center of one of your pans and top with other half and flip pan over and cook for about 2 minutes, flip over again and cook for another 2 minutes or until golden brown.
Open pan and flip waffle onto plate, repeat with remaining batter.
Meanwhile to make your apple cider syrup, in medium sauce whisk together your brown sugar, cornstarch, cinnamon, all-spice and salt. Stir in your apple cider and lemon juice and heat on medium-high heat until it comes to a gentle boil, continuously stirring.
Allow to boil until thickened to your desired consistency, remove from stove and stir in your butter and let cool slightly.