Maple Cream Cheese Pie – Hello Fall

I am not the biggest fan of cheesecake. I would always prefer a chocolate or a coffee cake with streusel. But this one – ohhh myyyy. This is such a great combination. Really yummy with a pinch of fruity taste and then comes the herb punch. Love it.

Even though this recipe is THAT good I’ve included everything I am not the biggest fan of. Now tell me I am a wiz, huh? I’ve got this bag of musli in the storage I am pretty pretty much sure I never bought. But then I am the only one eating musli… So I was more than happy coming across this post by Rike. A few days later I read Maike’s cake recipe. Then my boss mentioned she loved cheesecake and I figured why not try out this recipe that was forming in my mind anyways. I made up the final recipe on the go never ever expecting it to be so great…

Well I can go on rambling how great it is but you are here for the recipe right?!

So here we go! You need the following ingredients:

• 100 g white chocolate
• maple syrup
• 100 g cookies or zwieback
• 100 g musli
• 200 g cream cheese
• 100 g butter
• 250 ml whipped cream
• 1/4 cup sugar

Lets get started:

Melt the butter and let cool a bit while you crush up your cookies/zwieback. Now combine well. Prepare a tarte or brownie pan by laying out baking paper. Press cookie crumple to pan so its all packed (if it’s too crumbly add maple syrup) and put into the fridge for about an hour.

While its cools do the cream. Melt chocolate over hot water and let cool bait before adding cream cheese. Whipp the cream and add sugar. Fold into chocolate-creamcheese mixture. Add maple sirup to your liking.

Now put into fridge (least 4 hours) and go watch Gilmore Girls or sleep or take a bath or what ever keeps you from eating this darn good cake.

I’ve decorated mine with nectarines and decadently poured some more maple syrup.

So what you think? Are you giving it a try? And is there a cake you don’t love?
Love reading from you.
Cheers, Tobia