Cold Brew Cheesecake
A smooth, and creamy cheese dessert custard baked to supple perfection.
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.
Components