Recipe: Appetizing Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. Recipe: Perfect Hazelnut Cheesecake with Pretzel Coconut Pecan Crust. Hazelnut Cheesecake with Pretzel Coconut Pecan Crust is just about the favorite food menus that are sought by a lot of people with the internet. Should you be the one that is seeking the recipe information, then this can be a right website page.

Hazelnut Cheesecake with Pretzel Coconut Pecan Crust Hazelnut Cheesecake with Pretzel Coconut Pecan Crust.. The butter cookie crust holds a rich chocolate mousse with bits of roasted hazelnuts for a crunch. The crunch makes it a different sort of mousse with a nice texture to it.. granulated sugar, brown sugar, creamy peanut butter OR JIF Chocolate Hazelnut Cheesecake spread, large egg, all . You can cook Hazelnut Cheesecake with Pretzel Coconut Pecan Crust using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

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

Mini Pumpkin Cheesecakes with a Pretzel Pecan Crust. Handheld pumpkin cheesecakes with a sweet and salty crust topped with a maple spiced whipped cream. Add melted butter and blend until combined. To garnish, top with chopped hazelnut wafers.

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..

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. Pour the cheesecake filling into the hazelnut crust. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven.

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