Add sugar and water to a stainless steel pot or nonstick pan. Stir to combine. Heat over medium high heat.
Cook until sugar turns to a nice warm caramel color, about 13–14 minutes. Do not stir at all, just swirl sugar and water around pan. (Watch it carefully so it doesn’t burn.) Use a brush coated with water to dissolve any crystals that might form on the side of the pan.
Turn heat down to low. Add butter to sugar water mixture and whisk until thoroughly combined. Once combined, add heavy cream and whisk thoroughly.
Remove from heat, add vanilla and salt. Combine thoroughly. Allow sea salt caramel to cool completely.
Take room temperature cream cheese, indent top to make a well. Drizzle sea salt caramel into the well (make sure to save any leftovers of caramel in the fridge for another use!). Slice apples and pears and decorate the serving plate. Sprinkle chopped pecans over caramel to finish.