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Vegan Maple Baklava Cheesecake

Maple Baklava Cheesecake

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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Inactive Time 1 hour
Total Time 3 hours 30 minutes
Servings 10

Ingredients
  

For the cheesecake Crust:

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

For the Maple Cheesecake:

  • 1 lb Vegan Cream Cheese 454g
  • 2 Tbs Vegan Butter 28g
  • ¾ cup Maple Sugar or Maple Syrup 150g
  • 3 Tbs Cornstarch 24g
  • 3 Tbs All Purpose Flour 21g
  • 1 teaspoon Maple Extract
  • 1 cup Plant Milk 237ml
  • 1 teaspoon Vegan Lactic Acid
  • 1 teaspoon Vanilla Extract

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

Be sure to read all the notes for success above the recipe section 
Storage 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.
Tried this recipe?Let us know how it was!