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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hazelnut cheesecake with pretzel coconut pecan crust. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to 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. Make ready For the crust
  2. Make ready 1 lg. handful of pretzels crushed
  3. Get 1 lg. handful of shredded Coconut
  4. Make ready 1 lg. handful of pecans chopped
  5. Take 1/4 cup. brown sugar
  6. Get 2 tbsp. butter melted
  7. Prepare For the filling
  8. Make ready 1 block cream cheese softened
  9. Get 1/2 cup sugar free hazelnut coffee creamer
  10. Make ready 1/2 tub sugar free cool whip
  11. Prepare 2 tsp. vanilla extract
  12. Get 1 tsp. almond extract
  13. Prepare For the Topping
  14. Prepare 6 Lorna Doone shortbread cookies crushed
  15. Make ready 2 tsp. 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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