Vegan Maple Baklava Cheesecake
 
Prep time
Bake time
Total time
 
You will need a 7" Springform pan for this project to make the baklava the same size as the cheesecake.
I like the small addition of tofu to my cheesecakes, I feel it makes the cake a tad bit lighter than all vegan cream cheese, but of course you can go that route if you prefer!
I love a hint of orange in baklava, so I used my candied oranges that I made for my Fruit Cake Cookies and Orange Chocolate Tart. I don't expect you to make them JUST for this recipe, (I would not!! LOL) So use fresh orange slices and the zest for the recipes below instead!
I do add the Plant Based Egg egg replacer by freely vegan to this recipe and 99% of all my other recipes too! but if you do not have it or do not want to buy it, just leave it out and add another teaspoon of cornstarch.
Serves: serves 8-10
Ingredients
  • For the Crust:
  • Lightly toasted walnuts 1¼ cup (125g)
  • Maple Sugar 2 Tablespoons
  • Melted Vegan Butter 2 Tablespoons
  • For the Maple Cheesecake:
  • Vegan Cream Cheese 12oz (340g) * I only use Tofutti Brand for baking
  • Firm Tofu 4 ounces (112g)
  • Melted Vegan Butter 2 tablespoons (28g)
  • Maple Sugar or Maple Syrup ¾ cup (150g)
  • Cornstarch 3 Tbs (30g)
  • All Purpose Flour 2 Tablespoons (15g)
  • The Plant Based Egg egg replacer 1 teaspoon (2.4g) *see note above
  • Maple Extract 1 teaspoon
  • Plant Milk scant cup - 7 fluid ounces (207ml)
  • Vegan Lactic Acid 1½ teaspoons (or 1½ teaspoons apple cider vinegar)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • For the Baklava:
  • ½ Package Phyllo Dough
  • Lightly toasted walnuts 1½ cup (150g)
  • Cinnamon 1 teaspoon
  • Maple Sugar 2 Tablespoons (28g)
  • Candied Orange 2 slice *optional - see note above
  • Vegan Butter 4 Tablespoons (56g)
  • For the Syrup:
  • Maple Syrup ½ cup
  • Water ⅓ cup
  • Candied Orange Slices 2 slices *optional see note above
Instructions
  1. Grease and line a 7" cake pan with professional bakery pan grease and parchment paper.
  2. Preheat the oven to 350°F
  3. Lightly toast all the walnuts from all the recipes above together in one large sheet pan, then divide them up later. For less than 8 minutes at 350° will be fine, you do not want to over toast them, or they get very bitter.
  4. Prepare the crust by placing 1¼ cups of the cooled toasted walnuts in a food processor with the cinnamon and the maple sugar.
  5. Add the melted vegan butter and process to a fine grind, be sure not to make a paste, you are not making butter!
  6. Press the crust mixture into the bottom of the prepared pan and set aside in the refrigerator until needed.
  7. For the cheesecake combine all the ingredients together in a food processor and process smooth, scraping the sides and making sure that is is ultra smooth.
  8. Pour the batter into the prepared crust and bake in a water bath at 350°F for 1 hour.
  9. After 1 hour turn the oven off and let it cool inside the oven for another hour.
  10. Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.
  11. Meanwhile make the baklava by combining the other walnuts (1½ cups) with the cinnamon and candied orange (if using) and pulse to a fine grind. Be careful not to over process or you will have a nut butter!
  12. Carefully unroll the package of phyllo dough and cut it in half down the center (like the fold of a book)
  13. Save one half for another baking project and then cut the other half to fit your 7" diameter springform pan.
  14. Layer the phyllo in the bottom of the lightly greased 7" springform pan 2 sheets at a time and brush only the top of the 2nd sheet lightly with the melted vegan butter.
  15. Repeat for a total of 8 sheets (or 4 doubled layers of Phyllo)
  16. Pour the walnut cinnamon mixture over top and then repeat the layering and buttering of the remaining sheets of Phyllo.
  17. Cut the baklava before baking into 8 wedges and bake in a preheated 350°F oven (I do this while the cheesecake is baking) for 35 minutes or until golden browned and the pastry is flaked and cooked through
  18. Meanwhile cook the maple syrup with the water and orange to a boil and let boil for 1 minute.
  19. Remove from heat and reserve.
  20. When the baklava is done baking, remove from the oven and immediately pour the maple syrup mixture (remove the oranges) over the hot baklava.
  21. Let it cool at room temperature until you are ready to top your cheesecake with it!
Notes
Baklava can be made ahead of time and stored wrapped tightly at room temperature for up to 3 days or for 10 days in the refrigerator covered tightly to prevent drying out.

Cheesecake must be stored in the refrigerator at all times for up to 10 days

I do not like to freeze vegan cheesecakes, the texture changes pretty drastically in my opinion so I prefer not to freeze.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/baklava-cheesecake/