Hazelnut Cheesecake with Pretzel Coconut Pecan Crust
Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, hazelnut cheesecake with pretzel coconut pecan crust. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook hazelnut cheesecake with pretzel coconut pecan crust using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:
  1. Take For the crust
  2. Get 1 lg. handful of pretzels crushed
  3. Make ready 1 lg. handful of shredded Coconut
  4. Take 1 lg. handful of pecans chopped
  5. Prepare 1/4 cup. brown sugar
  6. Take 2 tbsp. butter melted
  7. Take For the filling
  8. Take 1 block cream cheese softened
  9. Prepare 1/2 cup sugar free hazelnut coffee creamer
  10. Make ready 1/2 tub sugar free cool whip
  11. Get 2 tsp. vanilla extract
  12. Prepare 1 tsp. almond extract
  13. Get For the Topping
  14. Get 6 Lorna Doone shortbread cookies crushed
  15. Prepare 2 tsp. cinnamon
Instructions to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:
  1. Crush pretzels, add Coconut, pecans and brown sugar. Melt butter in microwave and add to mixture. Press into 9 in. Pie pan and bake 6 min. At 350° and set aside to cool.
  2. Beat all ingredients for filling except for the cool whip together with electric mixer. About 3 min. Gently fold in cool whip. Place over the crust once cooled.
  3. Crush cookies and add cinnamon. Top your cheesecake with this.
  4. Let chill in fridge for at least 2 hours
  5. Cut and enjoy.

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