Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.

In a skillet over medium heat, melt ½ cup of unsalted butter until it’s golden and bubbly, about 3-5 minutes, and let it cool slightly. In the same skillet, add 1 cup of chopped pecans and toast them for about 3-4 minutes until fragrant.

In a medium bowl, beat 8 ounces of softened cream cheese until smooth and creamy, about 2 minutes. Gradually mix in 2 cups of powdered sugar and 1 egg until combined.

In a large mixing bowl, combine the cooled brown butter with 1 cup of granulated sugar, and beat until fluffy, approximately 3 minutes. Then add 2 eggs, 1 teaspoon of pure vanilla extract, and 2 tablespoons of bourbon, mixing until well integrated.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt until evenly distributed.

Slowly add the dry mixture to the butter-sugar blend, alternating with ½ cup of buttermilk, mixing until just combined.

Pour half of the batter into the prepared springform pan, dollop the cream cheese mixture over it, and then pour the remaining batter and sprinkle with the reserved pecans.

Bake in the preheated oven for 40-45 minutes until the edges are golden brown and the center jiggles slightly.

Remove the cake from the oven and let it cool in the pan for about 15 minutes, then transfer to the refrigerator and chill for at least 2 hours.

Prepare the caramel sauce by melting 1 cup of sugar in a saucepan over medium heat. Once browned, add ½ cup of butter and mix in ½ cup of heavy cream, stirring until smooth.

Drizzle the caramel sauce over each slice before serving.