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Easiest Way to Cook Tasty Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust You can have Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

  1. It’s of For the crust.
  2. You need 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. It’s 1/4 of cup. brown sugar.
  6. It’s 2 tbsp. of butter melted.
  7. Prepare of For the filling.
  8. You need 1 block of cream cheese softened.
  9. You need 1/2 cup of sugar free hazelnut coffee creamer.
  10. You need 1/2 tub of sugar free cool whip.
  11. Prepare 2 tsp. of vanilla extract.
  12. Prepare 1 tsp. of almond extract.
  13. You need 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..

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