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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hazelnut cheesecake with pretzel coconut pecan crust. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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 lg. handful of pretzels crushed
  3. Prepare lg. handful of shredded Coconut
  4. Make ready lg. handful of pecans chopped
  5. Prepare cup. brown sugar
  6. Take butter melted
  7. Get For the filling
  8. Take cream cheese softened
  9. Take sugar free hazelnut coffee creamer
  10. Prepare sugar free cool whip
  11. Get vanilla extract
  12. Prepare almond extract
  13. Get For the Topping
  14. Make ready Lorna Doone shortbread cookies crushed
  15. Make ready cinnamon
Steps 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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