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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
Preparation
1
Press Toll House cookie dough into bottom of spring form cake pan to form the base of the crust.
2
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.
3
Pour contents of blender into the cake pan on top of the uncooked Toll House cookie crust.
4
Bake at 325º F for 60 minutes.
5
While cheesecake is baking combine sour cream, sugar and vanilla extract and mix well with whisk. Set aside in refrigerator until needed.
6
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
7
After cheesecake rests top the cheesecake with filling.
8
Cover and refrigerate for 2 hours to overnight.
9
When ready to serve, sprinkle top of cheesecake with espresso sugar.
Components