Cold Brew Cheesecake
Indulge in the perfect marriage of coffee and dessert with this delectable cold brew cheesecake. This recipe combines the smooth and rich flavors of cold brew coffee with a creamy and velvety cheesecake filling, resulting in a dessert that is both refreshing and indulgent. This cold brew cheesecake is perfect for coffee lovers and dessert enthusiasts alike. It's a refreshing and indulgent treat that can be enjoyed on a warm summer day or as a delightful ending to any meal. With its creamy texture and rich coffee flavor, this cheesecake is sure to become a favorite among coffee and dessert aficionados.
Ingredients
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Crust:
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Nestlé Toll House Cookie Dough -- 1 lb.
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Filling:
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Nestlé Carnation Evaporated Milk --10 fl. oz.
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Cream cheese -- 16 oz.
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Eggs -- 2 each
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Granulated sugar -- 1 cup
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All purpose flour -- 4 Tbsp.
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Cold brew coffee concentrate -- 1/4 cup
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Topping:
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Sour cream -- 1 cup
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Granulated sugar -- 2 Tbsp.
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Vanilla extract -- 2 tsp.
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Garnish:
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Espresso sugar --as needed
Preparation
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1Press Toll House cookie dough into bottom of spring form cake pan to form the base of the crust.
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2Combine 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.
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3Pour contents of blender into the cake pan on top of the uncooked Toll House cookie crust.
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4Bake at 325º F for 60 minutes.
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5While cheesecake is baking combine sour cream, sugar and vanilla extract and mix well with whisk. Set aside in refrigerator until needed.
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6Remove 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
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7After cheesecake rests top the cheesecake with filling.
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8Cover and refrigerate for 2 hours to overnight.
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9When ready to serve, sprinkle top of cheesecake with espresso sugar.
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