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Cold Brew Cheesecake

  • 480 min
  • Intermediate
  • 10
A smooth, and creamy cheese dessert custard baked to supple perfection.
  • Crust:
  • Nestlé Toll House Cookie Dough -- 1 lb.
  • Filling:
  • Nestlé Carnation Evaporated Milk --10 fl. oz.
  • Cream cheese -- 16 oz.
  • Eggs -- 2 each
  • Granulated sugar -- 1 cup
  • All purpose flour -- 4 Tbsp.
  • Cold brew coffee concentrate -- 1/4 cup
  • Topping:
  • Sour cream -- 1 cup
  • Granulated sugar -- 2 Tbsp.
  • Vanilla extract -- 2 tsp.
  • Garnish:
  • Espresso sugar --as needed
Press Toll House cookie dough into bottom of spring form cake pan to form the base of the crust.
Combine evaporated milk, cream cheese, eggs, granulated sugar, flour and cold brew coffee concentrate into blender and blend on medium until mixture is fully combined and smooth.
Pour contents of blender into the cake pan on top of the uncooked Toll House cookie crust.
Bake at 325º F for 60 minutes.
While cheesecake is baking combine sour cream, sugar and vanilla extract and mix well with whisk. Set aside in refrigerator until needed.
Remove cheesecake from oven after 60 minutes and place in safe area to rest for 2 hours. Center will still be soft and will tighten up as it sits
After cheesecake rests top the cheesecake with filling.
Cover and refrigerate for 2 hours to overnight.
When ready to serve, sprinkle top of cheesecake with espresso sugar.