Recipe: Delicious 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 it.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

1. You need of For the crust.
2. It's 1 of lg. handful of pretzels crushed.
3. Prepare 1 of lg. handful of shredded Coconut.
4. You need 1 of lg. handful of pecans chopped.
5. It's 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. It's 1/2 cup of sugar free hazelnut coffee creamer.
10. It's 1/2 tub of sugar free cool whip.
11. You need 2 tsp. of vanilla extract.
12. Prepare 1 tsp. of almond extract.
13. It's of For the Topping.
14. You need 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..