How to Prepare Perfect Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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Hazelnut Cheesecake with Pretzel Coconut Pecan Crust.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust You can cook Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust instructions

  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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