Hello everybody, I hope you’re having an amazing day today. 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 tasty. This will be really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something that I have loved my entire life.

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

Step by Step 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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