Not just any cheesecake, but walnut praline cheesecake. Ever wondered what praline meant? Well here’s the definition from Oxford dictionary: ‘a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.’


In this case we are not using this ‘sweet substance’ to fill chocolates but rather as a topping for our cheesecake. This is how the cheesecake mixture will look once it is done.


I put the biscuits in the food processor for the base and added a handful of walnuts as well.


Did you know that walnuts have loads of nutritional benefits. So eat up!


Walnut Cheesecake
Yields 12
Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. Half packet arnotts arrowroot biscuit
  2. Half packet griffins super-wine biscuits
  3. 70 grams softened butter
  4. Handful of walnuts
  1. 500 gram cream cheese softened
  2. 400 gram canned condense milk
  3. 3 eggs
  4. 1 teaspoon almond extract
  1. ¾ cup brown sugar
  2. ¾ cup cream
  3. ½ cup chopped walnuts
  1. Base
  2. Combine all the ingredients in a food processor and blitz. Press the crumb mixture into a round baking tin.
  3. Filling
  4. Beat the cream cheese until fluffy, gradually add condense milk. Beat in the eggs one at a time, beating well after each addition, add the vanilla extract. Pour over the biscuit base.
  5. Bake at 150 degrees for 40 minutes and then at 180 degrees for 10 minutes.
  6. Topping
  7. Combine the cream and sugar in a saucepan and bring to a boil, let it simmer for 5 min, add the walnuts. Pour over the cooked cheesecake.
Madz's Kitchen