How to Prepare Quick Hazelnut Cheesecake with Pretzel Coconut Pecan Crust
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Award-winning Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Hazelnut Cheesecake with Pretzel Coconut Pecan Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hazelnut Cheesecake with Pretzel Coconut Pecan Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can have Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you cook it.
So I wanted cheesecake but my mom is diabetic so I came up with this very low sugar cheesecake and it was delicious too!
Ingredients and spices that need to be Take to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:
- For the crust
- 1 lg. handful of pretzels crushed
- 1 lg. handful of shredded Coconut
- 1 lg. handful of pecans chopped
- 1/4 cup. brown sugar
- 2 tbsp. butter melted
- For the filling
- 1 block cream cheese softened
- 1/2 cup sugar free hazelnut coffee creamer
- 1/2 tub sugar free cool whip
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- For the Topping
- 6 Lorna Doone shortbread cookies crushed
- 2 tsp. cinnamon
Steps to make 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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