Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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To get started with this recipe, we have to prepare a few components. You can have Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you can achieve that.

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 Get to make Hazelnut Cheesecake with Pretzel Coconut Pecan Crust:

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

Instructions to make 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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