Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, hazelnut cheesecake with pretzel coconut pecan crust. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something that I have loved my entire life.
To get started with this recipe, we have to 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:
- Get For the crust
- Take 1 lg. handful of pretzels crushed
- Take 1 lg. handful of shredded Coconut
- Make ready 1 lg. handful of pecans chopped
- Prepare 1/4 cup. brown sugar
- Prepare 2 tbsp. butter melted
- Get For the filling
- Make ready 1 block cream cheese softened
- Prepare 1/2 cup sugar free hazelnut coffee creamer
- Make ready 1/2 tub sugar free cool whip
- Get 2 tsp. vanilla extract
- Make ready 1 tsp. almond extract
- Take For the Topping
- Make ready 6 Lorna Doone shortbread cookies crushed
- Prepare 2 tsp. cinnamon
Instructions to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:
- 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.
- 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.
- Crush cookies and add cinnamon. Top your cheesecake with this.
- Let chill in fridge for at least 2 hours
- Cut and enjoy.
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