1-Gathering and Prepping Ingredients: First, melt 2 tablespoons salted butter in a small saucepan over medium heat and add 1 1/4 cups chopped pecans. Toast them for 3-4 minutes until they smell great, then let them cool. Set aside 1/4 cup for topping later. Next, melt 1/2 cup unsalted butter over medium heat until it’s browned and nutty, about 5-6 minutes, then chill it until it’s solid but easy to work with.

2-Gathering and Prepping Ingredients: After that, beat 8 ounces of cream cheese until it’s smooth, then mix in 1 egg and 1 egg yolk. Gradually add 2 1/2 cups powdered sugar and stir well. For the cake base, whisk together 1 cup + 2 tablespoons flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

3-Mixing and Baking the Cake: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Cream 3/4 cup granulated sugar and the browned butter on high speed until fluffy. Add 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract, and 1 tablespoon bourbon if you like; mix until smooth. For added depth, check out our guide on brown butter to perfect that nutty flavor.

4-Mixing and Baking the Cake: Now, alternately add the flour mixture and 1/2 cup buttermilk, mixing on low until everything combines nicely. Pour the batter into your pan and sprinkle the toasted pecans on top. Spread the cream cheese mixture evenly over that. Bake for 40-45 minutes until the edges turn golden and the center still jiggles a bit.

5-Finishing Touches: Let the cake cool at room temperature for 45 minutes, then chill it for 2 hours. For the salted caramel sauce, melt 1 cup granulated sugar over medium-low heat until golden, add 5 tablespoons salted butter and stir, then pour in 1/2 cup heavy cream and simmer for 2-3 minutes. Stir in 1 teaspoon vanilla extract and 1/4 to 1/2 teaspoon salt, then let it cool. Remove the cake from the pan, drizzle the sauce over it, and add the reserved pecans. For the best taste, chill overnight and serve at room temperature. Remember tips like cooling properly and not over-baking to keep the cream cheese layer set and the center gooey.