Gretchen's Vegan Bakery

Baklava Cheesecake

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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!

baklava cheesecake

The most perfect vegan New York style cheesecake recipe just happen to be mine

And now it is topped with rich, maple walnut baklava!

baklava cheesecake

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.

Vegan Maple Baklava Cheesecake

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.

 

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS BAKLAVA CHEESECAKE!

Baklava Cheesecake ~ Maple Walnut ~ Vegan

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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.

My base recipes for cheesecake are always the same with some slight variations to the sugar or an added spice depending on what flavor I am making.
At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories.

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; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand

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!

 

Yield: serves 8-10

Maple Baklava Cheesecake

Vegan Maple Baklava Cheesecake

Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours

Ingredients

For the cheesecake Crust:

  • Lightly toasted walnuts 1¼ cup (125g)
  • Cinnamon ¼ teaspoon
  • Maple Sugar 2 Tablespoons
  • Melted Vegan Butter 2 Tablespoons

For the Maple Cheesecake:

  • Vegan Cream Cheese 12oz (340g) * see notes above
  • Firm Tofu 4 ounces (112g) * see notes above
  • Vegan Butter 2 tablespoons (28g)
  • Maple Sugar or Maple Syrup ¾ cup (150g)
  • Cornstarch 3 Tbs (24g)
  • All Purpose Flour 2 Tablespoons (14g)
  • Maple Extract 1 teaspoon
  • Plant Milk scant cup - 7 fluid ounces (207ml)
  • Vegan Lactic Acid Or ACV 1½ teaspoons
  • 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)
  • Orange Zest 2 teaspoons
  • Vegan Butter 4 Tablespoons (56g)

For the Syrup:

  • Maple Syrup ½ cup
  • Water 1/3 cup
  • Orange Slices 2 slices

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 orange zest 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 slices 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.

© Gretchen

 

Reader Interactions

Comments

  2. Lisa Rogers

    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!

    • Gretchen

      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

  3. Pınar Küçük

    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 ?

    • Sarah

      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!

  4. Ashley Lehmann

    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!

    • Gretchen

      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

  6. Rose

    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.

  8. Emily

    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?

    • Gretchen

      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!

  9. Julia

    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! 🙂

    • Gretchen

      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

      • Julia

        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!

  10. Tracie

    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

  11. Lise G.

    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

    • Gretchen

      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!

  13. Luanne

    You mention cinnamon in the crust but it is not in the ingredient list. How much should there be?

    • Gretchen

      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

  15. Lee

    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.

    • Gretchen

      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!

      • Lee

        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!

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