How to Cook Appetizing Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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 cook that.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust step by step

  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..