In a medium sized sauce pan, stir together the water, sugar, and corn syrup.

On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.

Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.

Put the cream in the microwave for 1 minute.

Once the caramel is golden brown and ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.

Pour the mixture into a bowl. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir, once the butter is melted.

In a medium size sauce pan, start by browning your butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter and the color has turned auburn with brown speckles, add the thinly sliced pears and sugar.

Cook the pears on medium heat for about 7-10 minutes until they start to slightly soften. You still want them to still be a little firm. The main goal is just to release the sugars from the pears.

Once they are cooked, remove them from the heat and transfer to a bowl and let slightly cool. While they are cooling, make the cake.

Preheat your oven to 350 degrees F. In a 9 inch cake pan or spring form pan, spray the bottom with cooking spray, line with parchment paper, and spray again getting the sides this time. Set aside.

In a medium sized bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking powder.

In a large mixing bowl, whisk the butter and brown sugar by hand vigorously for about 60 seconds. Add the eggs, one at a time, and whisk after each addition. Slowly mix in the vanilla extract.

With a rubber spatula, fold the dry ingredients into the wet ingredients. Slowly fold in the flour mixture until there are only small amounts of flour streaks remaining.

Add the slightly cooled, cooked pears into the cake mixture and mix with a rubber spatula.

Pour the mixture into the prepped cake pan and set aside while you make the cream cheese filling.

In a medium sized bowl, mix the cream cheese with a hand mixer until smooth and creamy.

Add the sifted powdered sugar, 1 cup at a time, mixing for 30 seconds after each cup. Once combined, add the salted caramel sauce and mix on low just to combine.

Pour the cream cheese mixture onto the pear cake batter and use a small offset spatula to spread it into an even layer.

Bake for 45-48 minutes, The middle of the cake will still be jiggly but the cake is done when the edges are golden and the middle has cracked.

When the cake is done, let cool for 10-15 minutes, then place in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.

To garnish, use the extra caramel sauce, and dust with powdered sugar.