Cold Brew Cheesecake
Cold Brew Cheesecake
Directions
- Press Toll House cookie dough into bottom of spring form cake pan to form the base of the crust.
- 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. Bake at 325º F for 60 minutes.
- While cheesecake is baking combine sour cream, sugar and vanilla extract and mix well with whisk. Set aside in refrigerator until needed.
- 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 After cheesecake rests top the cheesecake with filling.
- Cover and refrigerate for 2 hours to overnight.
- When ready to serve, sprinkle top of cheesecake with espresso sugar.
Ingredients
- 1 lb. Nestle Tollhouse Cookie Dough
- 10 fl. oz. Nestle Carnation Evaporated Milk
- 16 oz. cream cheese
- 2 ea. egg(s)
- 1 cup sugar
- 4 Tbsp. flour, all-purpose
- 1/4 cup Cold Brew Coffee Concentrate
- 1 cup sour cream
- 2 Tbsp. sugar
- 2 tsp. vanilla extract
- espresso sugar, to taste