Recipe of Ultimate Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hazelnut cheesecake with pretzel coconut pecan crust. One of my favorites. This time, I will make it a little 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 meals in the world. It’s appreciated by millions daily. 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 are nice and they look wonderful.

To begin with this recipe, we must 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 it.

The ingredients needed to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:

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