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“Adapted from Chef Ron”
4hrs 30mins

Ingredients Nutrition


  1. Heat oven to 325 degrees.
  2. In mixing bowl mix crust ingredients together.
  3. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan.
  4. Wrap pan with heavy duty foil. Freeze for 30 minutes.
  5. In a large bowl beat cream cheese, add brown sugar and vanilla at medium speed until blended.
  6. Beat in caramel, sour cream and heavy cream.
  7. Add eggs one at a time until blended. Slowly beat in flour. Do not beat eggs, it will make cheesecake crack.
  8. Place spring form pan in a large baking pan.
  9. Pour filling into spring form pan over crust.
  10. Batter will come to a 1/4 inch of top of pan.
  11. Fill pan 1/2 way up the side of the spring form pan.
  12. Bake for 45 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.
  13. Turn off the oven and let cool in the oven for 4 hours DO NOT OPEN OVEN.
  14. After it cools refrigerate over night.
  15. Heat butter over med. heat in pan until melted.
  16. Stir in brown sugar. Heat to boiling. stirring constantly.
  17. Reduce heat to low.
  18. Boil and stir 2 minutes.
  19. Stir in milk and heat to boiling; remove from heat.
  20. Cool to luke warm.
  21. Gradually stir in powdered sugar.
  22. Place sauce pan of frosting in a bowl of cold water.
  23. Beat until smooth and of spreading consistency.
  24. If frosting becomes too stiff, stir in additional milk, one teaspoon at a time. Remove cheesecake from pan and ice. Keep in fridge.

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