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’m gonna show you how to make a special dish, hazelnut cheesecake with pretzel coconut pecan crust. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook hazelnut cheesecake with pretzel coconut pecan crust using 15 ingredients and 5 steps. Here is how you can achieve that.

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. Prepare 1 lg. handful of shredded Coconut
  4. Make ready 1 lg. handful of pecans chopped
  5. Get 1/4 cup. brown sugar
  6. Get 2 tbsp. butter melted
  7. Prepare For the filling
  8. Prepare 1 block cream cheese softened
  9. Get 1/2 cup sugar free hazelnut coffee creamer
  10. Take 1/2 tub sugar free cool whip
  11. Make ready 2 tsp. vanilla extract
  12. Get 1 tsp. almond extract
  13. Make ready For the Topping
  14. Prepare 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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