For the Caramel Sauce, in a small saucepan combine the brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider or apple juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat 1 egg yolk; gradually stir in 1/2 cup of the hot brown sugar mixture. Add the egg mixture to the saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cool. Use 1/2 cup of the Caramel Sauce for the Caramel Cream Filling. If necessary, thin the remaining Caramel Sauce with 1 to 2 teaspoons apple cider or apple juice to make a topping of drizzling consistency. Makes 3/4 cup.
For Caramel Cream Filling, in a bowl beat 1, 8-ounce cream cheese until fluffy. Gradually beat in 1/2 cup of the Caramel Sauce.