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In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until smooth.
Fold in the whipped cream (or Cool Whip) until fully combined.
Spread the mixture evenly in a serving dish or shallow bowl. Chill in the refrigerator while you prepare the topping.
In a small saucepan, combine chopped pecans, brown sugar, corn syrup, cubed butter, egg, vanilla extract, and salt.
Cook over medium heat, stirring constantly, until the mixture starts to bubble and boil.
Lower the heat to a simmer and stir frequently until the topping thickens (about 3–5 minutes).
Pro Tip: The topping will continue to thicken as it cools.
Remove from heat and let the pecan pie filling cool slightly.
Once the pecan pie topping has cooled, pour it over the chilled cheesecake layer.
Spread it evenly and garnish with additional chopped pecans for a decorative touch.
Serve this dip with your favorite dippers:
Graham Crackers
Vanilla Wafers
Apple Slices
Pretzels (for a salty-sweet combo)
Shortbread Cookies