Toast the pecans in a medium-sized saucepan over medium heat for 5-7 minutes until fragrant and golden.

Brown the butter in a separate saucepan over medium heat for 5-8 minutes until it turns rich brown and nutty.

Beat cream cheese in a bowl until smooth, then mix in egg and powdered sugar until combined.

Preheat your oven to 350°F (175°C) and prepare a springform pan.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Cream cooled brown butter with granulated sugar until fluffy, then add eggs, vanilla, and bourbon.

Combine wet and dry ingredients, alternating with buttermilk until just mixed.

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

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

Cool the cake for 45 minutes, then refrigerate for at least 2 hours.

Prepare caramel by melting sugar, then whisking in cream and butter until smooth.

Once chilled, pour caramel over the cake and garnish with reserved pecans.