Steps to Make Super Quick Homemade Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hazelnut cheesecake with pretzel coconut pecan crust. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first 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 that.

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

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

Steps 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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