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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, hazelnut cheesecake with pretzel coconut pecan crust. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is something which I have loved my whole life.

Crush pretzels, add Coconut, pecans and brown sugar. Melt butter in microwave and add to mixture. Mini Pumpkin Cheesecakes with a Pretzel Pecan Crust.

To get started with this particular recipe, we must first prepare a few ingredients. You can have hazelnut cheesecake with pretzel coconut pecan crust using 15 ingredients and 5 steps. Here is how you cook it.

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. Prepare 1 lg. handful of pecans chopped
  5. Take 1/4 cup. brown sugar
  6. Take 2 tbsp. butter melted
  7. Make ready For the filling
  8. Prepare 1 block cream cheese softened
  9. Prepare 1/2 cup sugar free hazelnut coffee creamer
  10. Get 1/2 tub sugar free cool whip
  11. Prepare 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. Make ready 2 tsp. cinnamon

Tie a piece of ribbon or kitchen twine around the cake to secure the wafer rolls. Finely grind nuts, cracker crumbs and powdered sugar in processor. Add butter; blend using on/off turns until crumbs. Combine the pretzels, melted butter, and brown sugar until well mixed.

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.

Caramel Pecan Turtle Cheesecake Pecan Brownie and Caramel-Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Ch. In a double boiler, melt the chocolate, hazelnut spread and butter. Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions. Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended.

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