Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or cooking spray.

Melt 0.5 cup of unsalted butter in a saucepan over medium heat until golden brown, then add 1 cup of chopped pecans and toast for 3-4 minutes.

In a mixing bowl, beat 8 ounces of cream cheese with 2 cups of powdered sugar until smooth. Add 2 large eggs and mix well.

Combine brown butter with 1 cup of granulated sugar, then add in 2 large eggs and 1 teaspoon of vanilla extract, mixing until frothy.

In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.

Gradually stir the dry mixture into the wet mixture, alternating with 0.5 cup of buttermilk, until just combined.

Pour half of the batter into the prepared pan, dollop the cream cheese mixture over, then spoon remaining batter on top.

Sprinkle remaining toasted pecans over the top, then bake for 40-45 minutes.

Cool the cake in the pan for 15 minutes before refrigerating it for at least 2 hours.

For caramel sauce, melt 1 cup of granulated sugar in a saucepan, then add 0.5 cup of unsalted butter and whisk in 0.5 cup of heavy cream.