Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Melt unsalted butter in a skillet for about 5 minutes, then toast chopped pecans for 3-4 minutes.

In a mixing bowl, beat cream cheese until smooth. Gradually mix in powdered sugar and one large egg until fluffy, then set aside.

In another bowl, combine cooled brown butter with granulated sugar. Beat in 2 large eggs and vanilla extract until light and fluffy.

Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Alternately mix dry ingredients and buttermilk into wet ingredients until just combined.

Fold together the cake batter and cream cheese mixture. Pour half of the batter into the pan, then add the cream cheese layer, topping with the remaining batter and toasted pecans.

Bake for 40–45 minutes until golden brown and the center jiggles slightly. Let cool for 15 minutes, then chill for at least 2 hours.

Prepare the caramel sauce by melting granulated sugar in a saucepan until golden. Stir in heavy cream and butter until smooth.

Serve the chilled cake drizzled with caramel and extra pecans, cutting into generous slices.