Hazelnut Cheesecake with Pretzel Coconut Pecan Crust

Name: Hazelnut Cheesecake with Pretzel Coconut Pecan Crust
Cuisine: American
Ingredients: 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

Heather Cochran @cook_7704296

So I wanted cheesecake but my mom is diabetic so I came up with this very low sugar cheesecake and it was delicious too!

Heather Cochran @cook_7704296

So I wanted cheesecake but my mom is diabetic so I came up with this very low sugar cheesecake and it was delicious too!

Saved

Ingredients

For the crust
1lg. handful of pretzels crushed
1lg. handful of shredded Coconut
1lg. handful of pecans chopped
1/4cup. brown sugar
2 tbsp.butter melted
For the filling
1 blockcream cheese softened
1/2 cupsugar free hazelnut coffee creamer
1/2 tubsugar free cool whip
2 tsp.vanilla extract
1 tsp.almond extract
For the Topping
6Lorna Doone shortbread cookies crushed
2 tsp.cinnamon

Saved

Steps

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.