Ingredients:

  • 16 oz cream cheese, softened to room temperature
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 4 tbsp unsalted butter
  • 0.5 cup dark brown sugar, packed
  • 0.25 cup light corn syrup
  • 1.5 cups chopped pecans, toasted
  • 0.5 tsp cinnamon
  • 0.25 tsp fine sea salt

Instructions:

  1. In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until completely smooth and aerated. Sift in the powdered sugar, then add vanilla extract and heavy cream. Whip on high for 2 minutes until the texture is light and fluffy.
  2. Spread the cream cheese mixture evenly into a shallow serving bowl or pie plate, creating a slight well in the center to hold the topping.
  3. In a small saucepan over medium heat, combine the unsalted butter, dark brown sugar, and light corn syrup. Stir constantly until the sugar has dissolved and the mixture begins to bubble.
  4. Stir in the toasted pecans, cinnamon, and sea salt. Simmer for exactly 2 minutes while stirring until the mixture thickens into a glossy, mahogany-colored glaze.
  5. Remove the saucepan from heat and let it cool for 5 minutes. Pour the thickened pecan mixture over the prepared cream cheese base and serve.