Ingredients

5 oz / 150 g cream cheese, at room temperature

1/3 cup / 85 g smooth peanut butter

1 egg

1/3 cup / 75 g caster sugar / superfine sugar (for filling)

1/3 cup / 75 g sour cream

1 tsp vanilla extract (for filling)

1 1/2 cups / 225 g plain flour (all purpose)

3 tsp baking powder

1 cup / 220 g caster sugar / superfine sugar (for batter)

1 stick / 125 g unsalted butter

1/4 cup / 60 ml vegetable oil (can substitute with canola, sunflower or other neutral oil)

1/3 cup / 40 g unsweetened cocoa powder

2 eggs (for batter)

1/2 cup / 125 g yoghurt

1 tsp vanilla extract (for batter)

1 1/4 cups / 200 g dark chocolate chips

2 tbsp hot water

Instructions

Step 1: To make the filling, beat the cream cheese and peanut butter together using a stand mixer, electric beater, or whisk until smooth.

Step 2: Beat in the egg, then add the caster sugar, sour cream, and vanilla extract. Mix until smooth. Cover and refrigerate the filling for 30 minutes.

Step 3: Preheat the oven to 180°C (350°F) fan forced/convection, or 200°C (390°F) for a standard oven.

Step 4: Prepare a loaf pan (23.5 x 13 cm / 8½ x 4¼”) by spraying it and lining with parchment or baking paper along the long side.

Step 5: In a large bowl, whisk together the plain flour, baking powder, and caster sugar.

Step 6: Melt the butter in the microwave in a heatproof bowl, then whisk in the vegetable oil and unsweetened cocoa powder until combined.

Step 7: Whisk the eggs, yoghurt, and vanilla extract into the chocolate mixture.

Step 8: Pour the chocolate mixture into the flour mixture and stir until just combined. Fold in the dark chocolate chips.

Step 9: Remove the filling from the fridge and mix it well to loosen the texture so it doesn’t sink into the batter.

Step 10: Pour one-third of the batter into the prepared loaf pan and smooth the surface.

Step 11: Spoon the peanut butter cheesecake filling evenly over the batter and smooth the surface carefully.

Step 12: Add 2 tablespoons of hot water to the remaining batter to loosen it slightly, mix briefly, then pour it over the filling to cover evenly.

Step 13: Bake for 15 minutes, then reduce the oven temperature to 160°C (320°F) fan forced/convection or 180°C (350°F) standard oven.

Step 14: Continue baking for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.

Step 15: Let the loaf stand in the pan for 15 minutes. Use the parchment paper overhang to lift it out onto a cooling rack. Allow to cool completely, which may take a few hours, before slicing.

Step 16: Optionally, drizzle with melted white chocolate or peanut butter white chocolate for extra indulgence.

Tips & Variations

For a nuttier flavor, try using crunchy peanut butter instead of smooth.

Swap the sour cream with Greek yogurt if preferred.

If you don’t have dark chocolate chips, chopped chocolate bars work just as well.

Add a pinch of salt to the batter to enhance the chocolate and peanut butter flavors.

For a gluten-free version, substitute plain flour with a gluten-free all-purpose blend.

FAQs

Can I make this loaf ahead of time?

Yes, you can prepare the loaf a day in advance. Just store it covered in the refrigerator and bring it to room temperature before serving.

What if I don’t have a loaf pan this size?

You can use a similar-sized baking dish or two smaller pans, adjusting baking times accordingly. Keep an eye on the cake as it bakes and test for doneness with a skewer.