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Hazelnut Cheesecake with Pretzel Coconut Pecan Crust RecipeTo 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 :
- Get For the crust
- Use 1 lg. handful of pretzels crushed
- Provide 1 lg. handful of shredded Coconut
- Use 1 lg. handful of pecans chopped
- Get 1/4 cup. brown sugar
- Prepare 2 tbsp. butter melted
- Take For the filling
- Use 1 block cream cheese softened
- Provide 1/2 cup sugar free hazelnut coffee creamer
- Take 1/2 tub sugar free cool whip
- Get 2 tsp. vanilla extract
- Get 1 tsp. almond extract
- You need For the Topping
- Provide 6 Lorna Doone shortbread cookies crushed
- Take 2 tsp. cinnamon
Instructions to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust :
- 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.
- 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.
- Crush cookies and add cinnamon. Top your cheesecake with this.
- Let chill in fridge for at least 2 hours
- Cut and enjoy.
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