Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter and lining the bottom with parchment paper.

In a small saucepan, melt some butter and add chopped pecans. Toast them for 3-4 minutes until fragrant.

Melt another stick of butter in the same saucepan until browned and nutty.

Beat softened cream cheese in a large bowl until smooth, then mix in eggs and powdered sugar.

Cream cooled browned butter and sugar until fluffy, then blend in eggs and vanilla extract.

Sift together flour, baking powder, baking soda, and salt, then mix into the wet mixture alternating with buttermilk.

Pour batter into the prepared pan, sprinkle toasted pecans on top, and spread cream cheese mixture over.

Bake for 40-45 minutes until edges are golden and center is set with a slight jiggle.

Allow to cool on a wire rack for 45 minutes, then chill in the refrigerator for at least 2 hours.

Drizzle caramel sauce over the chilled cake and top with reserved pecans.