Recipe: Delicious Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. Crush pretzels, add Coconut, pecans and brown sugar. Melt butter in microwave and add to mixture. Mini Pumpkin Cheesecakes with a Pretzel Pecan Crust.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust Finely grind nuts, cracker crumbs and powdered sugar in processor. Add butter; blend using on/off turns until crumbs. Pumpkin No Bake Cheesecake with Pecan Crust Created by Diane. You can have Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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

To garnish, top with chopped hazelnut wafers. Cut the hazelnut wafer rolls to ½-inch taller than the cheesecake height. Stand them around the perimeter of the cheesecake, pressing into the sides of the cake to adhere. Tie a piece of ribbon or kitchen twine around the cake to secure the wafer rolls.

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..

It makes this crème frâiche cheesecake so fresh and airy, you'll die. The crust is salty and not too sweet. Smooth and Creamy with a Graham-Walnut Crust. Caramel Pecan Turtle Cheesecake Pecan Brownie and Caramel-Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Ch. In a double boiler, melt the chocolate, hazelnut spread and butter.

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