Vegan Maple Walnut Baklava Cheesecake!
If you truly want to be the star of your holiday parties
Two of the most amazing desserts just came together as one!
The most perfect vegan New York style cheesecake recipe just happen to be mine
And now it is topped with rich, maple walnut baklava!
If you have never made or even had baklava you are in for a treat.
Flaky layers of Phllyo dough packed with nuts and the signature syrup drenching every morsel.
Traditional Baklava is made with pistachios and walnuts, but today I used only walnuts.
Nothing can compare to using real maple syrup in recipes
Courtesy of Maple Valley Cooperative for a really unique spin on a classic. *sponsored
Since all the cheap-o brands are merely pancake syrup made from high fructose corn syrup
Definitely don’t skimp and use only the real deal for this recipe.
Notes for Success:
In the video you will notice I was using my candied oranges from a previous project
To avoid making one more recipe simply add the zest of an orange instead or some orange slices directly to the syrup
A 7″ Springform pan is needed for this project to make the baklava the same size as the cheesecake.
Additionally Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes
The other brands I’ve tried have broken down into an oily mess when baked.
CHECK OUT MY HOMEMADE TOFUTTI COPY CAT RECIPE FOR CREAM CHEESE!
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
Maple Baklava Cheesecake
Ingredients
For the cheesecake Crust:
- 1¼ cup Lightly toasted walnuts 1¼ cup 125g
- ¼ teaspoon Cinnamon ¼ teaspoon
- 2 Tbs Maple Sugar 2 Tablespoons
- 2 Tbs Melted Vegan Butter 2 Tablespoons
For the Maple Cheesecake:
- 1 lb Vegan Cream Cheese *see notes above 454g
- 2 Tbs Vegan Butter 2 tablespoons 28g
- ¾ cup Maple Sugar or Maple Syrup ¾ cup 150g
- 3 Tbs Cornstarch 24g
- 3 Tbs All Purpose Flour 21g
- 1 teaspoon Maple Extract 1 teaspoon
- 1 cup Plant Milk scant cup 237ml
- 1 teaspoon Vegan Lactic Acid
- 1 teaspoon Vanilla Extract 1 teaspoon
For the Baklava:
- ½ Package Phyllo Dough
- 1½ cup Lightly toasted 150g
- 1 teaspoon Cinnamon
- 2 Tbs Maple Sugar 28g
- 2 teaspoons Orange Zest
- 4 Tbs Vegan Butter 56g
For the Syrup:
- ½ cup Maple Syrup
- ⅓ cup Water
- 2 Orange Slices
Instructions
- Preheat the oven to 335°F then grease &parchment line a 7" cake pan
- Lightly toast all the walnuts from all the recipes above together in one large sheet pan, then divide them up for each recipe. (Less than 7 minutes at 335° will be fine, you do not want to over toast them, or they get very bitter)
- Prepare the crust by placing 1¼ cups of the cooled toasted walnuts in a food processor with the cinnamon & the maple sugar.
- Add the melted vegan butter & process to a fine grind, be sure not to make a paste, you are not making butter!
- Press the crust mixture into the bottom of the prepared pan & set aside in the refrigerator until needed.
- For the cheesecake combine all the ingredients together in a food processor & process smooth, scraping the sides and making sure that is is ultra smooth.
- Pour the batter into the prepared crust & bake in a water bath at 335°F for 1 hour.
- After 1 hour turn the oven off & let it cool inside the oven for another hour.
- Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.
- Meanwhile make the baklava by combining the other walnuts (1½ cups) with the cinnamon & orange zest ~ pulse to a fine grind. Be careful not to over process or you will have a nut butter!
- Carefully unroll the package of thawed phyllo dough & cut it in half down the center (like the fold of a book)
- Save one half for another baking project (you can re-freeze it) then cut the other half to fit your 7" diameter springform pan.
- Layer the phyllo in the bottom of the lightly greased 7" springform pan 2 sheets at a time & brush only the top of the 2nd sheet lightly with the melted vegan butter.
- Repeat for a total of 8 sheets (or 4 doubled layers of Phyllo)
- Pour the walnut cinnamon mixture over top then repeat the layering & buttering of the remaining sheets of Phyllo.
- Cut the baklava before baking into 8 wedges & bake in a preheated 350°F oven for 35 minutes or until golden browned & the pastry is flaked & cooked through
- While the baklava is baking, cook the maple syrup with the water & orange slices to a boil and let boil for 1 minute.
- Remove from heat & reserve.
- When the baklava is done baking remove from the oven & immediately pour the maple syrup mixture (remove the oranges) over the hot baklava.
- Let it cool at room temperature until you are ready to top your cheesecake with it!
Video
Notes
Wow looks sooo tempting ?? will surely give it a try
Thx
This is a little off the subject but can I use cornstarch instead of gelatin in a recipe? If so, do you know what the ratio is of cornstarch to gelatin? Thank you!
cornstarch is a thickener used in cooking (and baking) it only activates when it reaches boiling point) so you cannot sub it for recipes asking for gelatin which is used in COLD preparation desserts. Agar-made from seaweed on the other hand is the BEST sub for that because it does the exact same thing as gelatin only without all the bones and skin *bleckkk*
CLICK HERE FOR MORE
I’m used to make and sell baklava; normal as I’m Turkish; and cheesecake all by individual. Believe me it’s genious to combine them. I’ve never thought before. It must be delicious ?
Thank you so much for this recipe! I have one question about the baklava… The recipe says to unmold the cheesecake after it has cooled, I’m assuming you clean out the springform pan and then make the baklava separately and add on top??
I was not sure by reading the later steps of the recipe… Are you supposed to re-bake the cheesecake? How do you get the nut layer on top?
Thank you and I can’t wait to try this!
Hi! Good question! I actually ONLY use cake pans for baking my cheesecakes! CLICK HERE FOR MORE
There is actually a video tutorial included with this recipe too, so you may want to watch to step by step first 🙂
Hi! Making this for my boyfriends birthday! But I ran out of flaxseed where I am. I want to just use the egg but I want to make sure that I have the right amount. Would it just be one egg? Thanks!
Im not really sure where you are seeing flaxseed? There is none in this recipe. If you want to use a non vegan recipe though, I would recommend to find a cheesecake recipe that is Non vegan rather than try to use this one. This recipe is worked out perfectly
How many eggs should I add if I want to use eggs
I ask because we are dairy free so this is the only good recipe I can find
How many eggs should I use if I don’t have flaxseed?! Help!
HI Ashley there is no flaxseed in this recipe
I LOVE baklava and I LOVE cheesecake! It sounds like they will compliment each other beautifully! Where do you get lactic acid? I want to try that this time to see what the difference in taste is vs vinegar.
Hi Thanks! I get it on amazon CLICK HERE
I can’t wait to make this! Question: can I sub arrowroot for the cornstarch?
Yes!
Thank you! This tasted amazing and everyone was completely wowed by it.
This is probably a stupid question, but how do you get the cheesecake out of the pan if it’s not a springform pan?? Does it slip out easily after it is cooled and refrigerated?
Hi Emily, YES! This cheesecake slips out like a dream! Just warm the sides and bottom of the pan (I use a blowtorch – as shown in the video) but you can just submerge in hot water, then loosen the sides with a small spatula and viola!
Hi Gretchen!
Couple questions that came up as I made this cheesecake for Thanksgiving – looks delicious and is sitting in my fridge right now! ?
The cream cheese amount says 12 oz or 170 grams- but on my scale 12 oz was something like 340 grams. Which one is correct or am I missing something? I did 12 oz in my mixture.
Also when I poured the maple mixture over the baked baklava, some of it seeped out of my springform pan and over my counter. Is this unavoidable or do you have a preferred brand of springform pan? When you did so in the video it didn’t look to leak.
Thank you for all your delicious recipes! 🙂
Hi thanks! Yikes thank you for pointing that out! I did not double the grams weight properly I will update that now!
Yeah as for the springform pans, that is the #1 reason why I won’t ever use them for cheesecakes CLICK HERE for more about that! LOL
I did have to buy one though, for this particular recipe!
But you are right I did not have that trouble with mine, perhaps because it was brand new? But also because it does specify LEAKPROOF!
But at any rate here is the exact one I bought CLICK HERE
Thank you so much for your reply! The cheesecake was delicious and a huge hit. I am going to try your springform pan the next time I make this delicious dessert. Thank you for all your wonderful recipes!
Hi Gretchen!
Could orange blossom water be used in place of the candied oranges? My sister uses that in her traditional Greek baklava.
Thanks!
Tracie
First of all, thank you for sharing your knowledge; it is wonderful and makes me feel as I could be a great baker (some day) ! I would like to know what kind of tofu you used in your this recipe … was it firm silken tofu or regular firm tofu ? Thank you
HI! Thank you! YES You can be! Just stick with me! LOL
I use firm tofu, thank you for asking and I think I need to clarify that on my recipes!
Hello! Could I replace all of the walnuts with pistachios? Thanks! 🙂
YES! that sounds great!
You mention cinnamon in the crust but it is not in the ingredient list. How much should there be?
Hey thanks for pointing that out! I’ll update now! I would use ¼ teaspoon for the crust
Hello! What can I use instead of maple extract? More maple syrup? Thanks!
You can just leave it out. Adding more maple syrup will not add much flavor just liquid to the recipe, so even if you did add it (which you could LOL) It won’t do much for flavor. The rest of the recipe will have enough maple to carry it through
I have to say I was super skeptical about this recipe. I like cheesecake and baclava on its own, but combined seemed to be a weird mix. And I am completely converted. I substituted the walnuts to roasted almonds due to an allergy and the combo is absolutely epic. The cheesecake falls apart when trying to get through the baclava layer on top, but it doesnt really matter because the flavour is just heavenly.
YAY! I’m so glad you tried it despite your reservations! I’ll have to look back in this recipe (instruction) but I thought I advise to cut through the baklava first (into portions) before sliding into the top of the cake? Maybe I just showed it in the video & was not clear in my written instruction here! At any rate I’m so glad you loved it!
Yes, I did that, and that works wonders for slicing the cake, I just meant when eating a single slice and trying to get the perfect bike of cheesecake and baclava 🙂
Thank you for this fantastic recipe Gretchen!
Ooooooh! Yeah I can see that!