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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, hazelnut cheesecake with pretzel coconut pecan crust. One of my favorites food recipes. For mine, I am going to 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 recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something that I’ve loved my entire life.

To begin with this particular 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 can achieve that.

The ingredients needed to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:
  1. Get For the crust
  2. Take 1 lg. handful of pretzels crushed
  3. Make ready 1 lg. handful of shredded Coconut
  4. Make ready 1 lg. handful of pecans chopped
  5. Get 1/4 cup. brown sugar
  6. Make ready 2 tbsp. butter melted
  7. Get For the filling
  8. Make ready 1 block cream cheese softened
  9. Prepare 1/2 cup sugar free hazelnut coffee creamer
  10. Make ready 1/2 tub sugar free cool whip
  11. Get 2 tsp. vanilla extract
  12. Make ready 1 tsp. almond extract
  13. Get 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.

So that is going to wrap this up for this exceptional food hazelnut cheesecake with pretzel coconut pecan crust recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!