Ingredients:

  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy cream
  • 4 tbsp unsalted butter
  • 1/2 cup dark brown sugar
  • 1/4 cup light corn syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups chopped pecans

Instructions:

  1. Soften the base. Place 16 oz cream cheese in a large bowl. Note: It must be soft to avoid lumps.
  2. Whip the cheese. Use a hand mixer on medium speed for 2 minutes until smooth and airy.
  3. Sweeten the foundation. Add 1/2 cup powdered sugar, 1 tsp vanilla, and 2 tbsp heavy cream.
  4. Beat again. Mix for another 1 minute until the mixture holds soft peaks.
  5. Spread the base. Transfer the cream cheese mixture into a shallow serving dish and smooth the top.
  6. Melt the butter. In a small saucepan over medium heat, melt 4 tbsp unsalted butter until it begins to sizzle.
  7. Create the syrup. Stir in 1/2 cup dark brown sugar, 1/4 cup light corn syrup, 1/2 tsp cinnamon, and 1/4 tsp salt.
  8. Simmer the topping. Let the mixture bubble for 3-5 minutes until it thickens and smells like toasted caramel.
  9. Fold in nuts. Remove from heat and stir in 1 1/2 cups chopped pecans.
  10. Assemble. Pour the warm pecan mixture over the cream cheese base until completely covered in mahogany gloss.