This no-knead cheesecake focaccia is topped with a creamy lemon cheesecake filling and crunchy graham cracker crumble that gets pressed into the dough, so every bite has that classic tangy-sweet combo. Made with milk for a more tender, rich crumb, it's just as good for brunch as it is for dessert.
This Cheesecake Focaccia Might Ruin Regular Cheesecake for Me
I've been knee-deep in a sweet focaccia era for a while now, and it was only a matter of time until my family asked if I could "focaccia-ize" one of our favorite desserts: cheesecake. Several rounds of testing later, I finally landed on a version that actually captures the tangy, sweet, creamy, crunchy vibes of classic cheesecake. Think of it as a deconstructed, upside-down cheesecake living its best life on top of a bubbly, golden loaf of focaccia.
What makes this one different starts with the dough itself. Cinnamon is mixed into the dough itself so it ties into the graham cracker crumble and cheesecake filling without tasting overly sweet. And I swapped the water for milk entirely, which turns this into an enriched focaccia with a softer, more tender crumb. The lower water content keeps the dough sturdy enough to actually hold a creamy filling without collapsing when you pick up a slice. Because milk browns faster than water, I bake this one for 10 minutes at 425°F for a strong initial oven spring, then down to 375°F for the rest of the bake so the bread cooks all the way through without turning gummy.
For the filling, most cheesecake recipes call for egg yolk, but I hate wasting the egg white, so I built this one around a whole egg instead. It just needs a minimum two-hour chill to let it thicken properly. And a little cornstarch activates in the oven to help it fully set by the time the bread finishes baking and cooling.
If you love the idea of a sweet, filled focaccia, don't miss my almond croissant focaccia, made with creamy almond frangipane. And if you're craving something savory, my loaf pan focaccia is topped with shredded cheese, marinara, and pepperoni and doubles as dinner!
Let's Bake Yeasted Cheesecake Focaccia!
For the full step-by-step directions, scroll down to the recipe card.
My Baking Tips for Fruit-Topped Focaccia
- Instead of a berry compote (which I tested and found added way too much extra moisture) I prefer topping mine with fresh berries or a good spoonful of jam right before serving. It's just the thing to bring that tangy, fruity finish without weighing down the bread.
- Because this dough uses milk instead of water, it won't get quite as bubbly and puffy as my other focaccia recipes during proofing. That's totally normal and it still bakes up with an open crumb.
- The cheesecake filling goes onto the dough before you dimple it, so your fingers push it down into the focaccia instead of leaving it sitting entirely on top. That gives you little pockets of tangy cheesecake in every bite.
- Wait to add the graham cracker crumble just before baking. Putting it on earlier gives it too much time to absorb moisture from the dough and turn soggy.
- I like to smash the graham crackers unevenly in a ziplock bag. That creates some fine crumbs to spread that cinnamony flavor throughout, while some larger pieces give you those delectable crunchy bits.
Cheesecake Focaccia with Graham Cracker Crumble
developed & tested by:
Equipment
Ingredients
FOCACCIA DOUGH
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons granulated sugar
- 1¾ cups warm milk (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4½ cups all purpose flour
- 2 teaspoons cinnamon
- 1½ teaspoons salt (use fine sea salt or table salt)
CHEESECAKE FILLING
- 8 ounces full-fat cream cheese (one block, softened to room temperature)
- 1 cup powdered sugar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Zest from one lemon
- 1 egg (at room temperature)
- 4 tablespoons melted butter (for greasing the baking dish)
GRAHAM CRACKER CRUMBLE
- 9 graham crackers, crushed (one sleeve; makes about 1¼ cups)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, melted
Instructions
Mix, Stretch-and-Fold, and Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm milk. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, wet dough. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Cheesecake Filling
- In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the softened cream cheese until it's creamy, after 2-3 minutes. Add the powdered sugar and cornstarch, and mix again until it's light and fluffy, after 1-2 minutes.
- Add the salt, vanilla extract, and lemon zest, then mix again until it's combined.
- Add the egg and mix on low speed until it's fully combined. Cover the mixing bowl with plastic wrap and place in the fridge to chill and thicken for at least 2 hours while the dough proofs.
Shape and Proof
- Spread 4 tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it to fill all the edges. Cover the baking dish with plastic wrap and let it rise at room temperature for about 2 hours, until it's puffed up.
Graham Cracker Crumble
- In a bowl, combine the crushed graham crackers, sugar, cinnamon, salt, and melted butter. Mix with a spoon until it forms a crumbly mixture. Set aside.
Top, Dimple, Bake
- Preheat the oven to 425°F (218°C).
- Drizzle the cheesecake filling over the dough and gently spread it out with the back of a spoon or a spatula. Sprinkle the graham cracker streusel on top.
- Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C), and bake for another 20-25 minutes, or until the bread is golden brown and the cheesecake topping is firm. Let it cool for at least 30 minutes before slicing and serving.
Notes
- Same-day rise: Unlike most of my focaccia recipes, which include both same-day and overnight options, this one is best made with the stretch-and-fold method and a same-day rise. The overnight fridge rise doesn't give the dough quite enough gluten strength to support the heavy cheesecake layer.
- Let it cool: Don't rush this final step! The focaccia continues to bake and the cheesecake filling continues to set after it comes out of the oven. Cutting into it too soon can leave you with a gummy center.
- Toppings: Fresh berries or berry jam add a pop of sweet/tart flavor & color just before serving.
- Storing: Let the focaccia cool completely, then cover it tightly and refrigerate for up to 3-4 days.Â
- Reheating: The focaccia will firm up and start to dry out after a couple of days in the fridge, but a quick reheat brings it back to life. Warm individual pieces in a 300°F oven or toaster oven for about 8-10 minutes, until heated through. Or spread a little butter on the sides and warm it in the microwave to soften the cut edges.
Nutrition
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