Cold Brew Cheesecake

A smooth, and creamy cheese dessert custard baked to supple perfection.



    Nestlé Toll House Cookie Dough1 lb
    Nestlé Carnation Evaporated Milk10 fl oz
    Cream cheese16 oz
    Eggs2 ea
    Granulated sugar1 cup
    All purpose flour4 Tbsp
    NESCAFÉ Cold Brew Coffee Concentrate1/4 cup
    Sour cream1 cup
    Granulated sugar2 Tbsp
    Vanilla extract2 tsp
    Sprinkle espresso sugar on top 




    1. Press Tollhouse cookie dough into bottom of spring form cake pan to form the base of the crust.


    1. Combine evaporated milk, cream cheese, eggs, granulated sugar, flour and NESCAFÉ Cold Brew Coffee Concentrate into blender and blend on medium until mixture is fully combined and smooth.
    2. Poor contents of blender into the cake pan on top of the uncooked Tollhouse cookie crust.
    3. Bake at 325 degrees for 60 minutes.


    1. While cheesecake is baking combine sour cream, sugar and vanilla extract and mix well with whisk. Set aside in refrigerator until needed.
    2. 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.
    3. After cheesecake rests top the cheesecake with filling.
    4. Cover and refrigerate for 2 hours to overnight.
    5. When ready to serve sprinkle top of cheesecake with espresso sugar.