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

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Hazelnut Cheesecake with Pretzel Coconut Pecan Crust Recipe

To cook hazelnut cheesecake with pretzel coconut pecan crust you need 15 ingredients and 5 steps. Here is how you cook that. Preptime: 10 Minutes Cooktime: 30 Minutes Serve: 2 Persons Nutrition: 261 calories.

The ingredients needed to prepare hazelnut cheesecake with pretzel coconut pecan crust :

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

Instructions 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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