How to Prepare Favorite Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust Recipe. Handheld pumpkin cheesecakes with a sweet and salty crust topped with a maple spiced whipped cream. Low Carb Cheesecake With Pecan CrustJust a Pinch.

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

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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

I decided to forego the traditional graham cracker crust for a pretzel crust.Their original cream cheese has no preservatives.And, they use real ingredients, like the pecans in their.This classic cheesecake recipe with a gluten free hazelnut crust and citrus topping is incredibly delicious.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust step by step

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..

I also use pretzel crust on my cheesecake brownie pie and people go crazy for the chocolate plus salt combination.Stir together ground nuts, cinnamon, and sugar.Recently, Philadelphia Cream Cheese asked if I would like to make a cheesecake to help kick off the holiday season.

I hope you enjoy it as much as I have!My cheesecake is not for the fat-phobic as it's loaded with healthy fats from the filling and crusts.For the hazelnut crust: Start by lightly roasting the walnuts and hazelnuts.Using coconut oil, grease a spring form pie pan and evenly press the crust into the bottom, working your way from the.Because I made a pecan pie cheesecake, I added ground pecans for some extra nuttiness.