Pecan nut cheesecake

    3 hours 35 min

    This is a family favourite. I used to have a bunch of coffee shops and this cheesecake was my best seller and people came from far and wide just for this. It's important to drizzle it with a little bit of maple syrup just before serving. It makes such a difference!

    Western Cape, South Africa
    5 people made this

    Serves: 12 

    • 1 (200g) pack Tennis® biscuits, crushed
    • 56g butter, melted
    • 4 egg yolks
    • 900g cream cheese
    • 2 (385g) tins sweetened condensed milk
    • 1 teaspoon vanilla extract
    • 200g crushed pecan nuts
    • maple syrup

    Prep:15min  ›  Cook:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr35min 

    1. Preheat oven to 180 C / Gas 4. Crush tennis biscuits with a rolling pin or in the food processor. Add melted butter and mix well.
    2. Spread the mixture over the base of a non-stick standard spring form cake tin.
    3. Beat the egg yolks first with an electric mixer in a large bowl, add the cream cheese, mixing constantly, then the condensed milk, pour in the vanilla extract and 3/4 of the crushed pecan nuts.
    4. Pour everything in the prepared cake tin and sprinkle with the remaining pecan nuts on top.
    5. Bake in the oven for ONLY 20 minutes. Take it out and leave to cool. After it has cooled, run a knife around the edge and then release the springform tin. Chill the cheesecake in fridge for 3 hours.
    6. When you serve it, drizzle a little bit of maple syrup over the top.


    Tennis® biscuits are a brand of square coconut biscuits originating from South Africa. These biscuits may be available to purchase online or in speciality shops.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    this is thee most amazing cheesecake, everybody oooeed and aahhed  -  26 Dec 2011


    I followed the recipe but it didn't set 😞 any help?  -  07 Oct 2013