Begin by melting 1/4 cup of butter in a saucepan over medium heat. Add 1 cup of chopped pecans and toast for 3-4 minutes, stirring constantly until golden and fragrant. Remove from heat and cool.

In a small saucepan, melt 1/2 cup of butter over medium heat until foamy and nutty, about 5-7 minutes. Pour into a bowl and refrigerate for about 15 minutes.

In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Add 1 egg and 1/2 cup of granulated sugar, beating well. Set aside.

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of sea salt.

In a large mixing bowl, cream together 1 cup of brown sugar and browned butter until light and fluffy. Add 2 eggs and 1 tablespoon of vanilla extract, mixing well.

Gradually mix in the dry ingredients alternately with 1/2 cup of buttermilk until smooth.

Pour half of the cake batter into the prepared pan. Sprinkle reserved pecans, spread the cream cheese filling, then pour the remaining batter on top.

Bake for 40-45 minutes until the edges are set but the center is slightly wobbly. Allow cooling for at least 30 minutes.

In a saucepan, heat 1 cup of granulated sugar until melted and golden. Quickly whisk in 1/4 cup of butter and 1/2 cup of heavy cream. Allow cooling.

Once cooled, remove the cake from the pan and drizzle with caramel sauce and reserved pecans. Serve at room temperature.