Sorry, you need to enable JavaScript to visit this website.

Cold Brew Cheesecake

  • Preparation time
    480 min
  • Difficulty Intermediate
  • Number of servings
    10
A smooth, and creamy cheese dessert custard baked to supple perfection.
Ingredients
  • 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