Put brown sugar, butter, cream cheese and pure maple syrup in a saucepan.

Warm over medium heat until the cream cheese and butter are melted, stirring often with a wooden spoon.

Bring the mixture to a boil and cook the caramel for about five minutes to thicken, while whisking.

Note: If you make the caramel sauce ahead of time, store it in the fridge and reheat in the microwave before serving. You can thin the sauce with a tablespoon or two of half-n-half.