Toast Pecans: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 cup of chopped pecans and toast for 3-4 minutes until golden. Set aside a few for topping.

Brown Butter: In the same saucepan, add ½ cup of unsalted butter. Simmer until foamy and turns nutty brown (5-7 minutes). Transfer to a bowl and cool slightly.

Mix Cream Cheese: Beat 8 ounces of cream cheese until smooth. Incorporate 1 large egg and 2 cups powdered sugar, mixing until smooth.

Preheat Oven: Preheat to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Combine Mixtures: Cream 1 cup of granulated sugar with the cooled browned butter until fluffy. Beat in 2 large eggs, then add 1 teaspoon vanilla and 1 tablespoon bourbon. Gradually mix in flour, baking powder, baking soda, and salt until smooth, then stir in ½ cup buttermilk.

Layer & Bake: Pour half of the batter into the pan, add the cream cheese mixture, then top with remaining batter. Sprinkle reserved pecans. Bake for 40-45 minutes until golden and toothpick comes out clean.

Cool & Prepare Caramel: Cool the cake in the pan for 15 minutes, then transfer to a wire rack. Make caramel by melting 1 cup sugar in a saucepan until deep amber. Add ½ cup butter and ½ cup heavy cream, stirring until smooth.

Serve: Drizzle warm caramel over the cooled cake, sprinkle with toasted pecans, and let sit for 10 minutes before slicing.