Description

This Peanut Butter Cheesecake Stuffed Chocolate Loaf is a decadent dessert combining a smooth peanut butter cheesecake filling enveloped in a rich, moist chocolate loaf cake. Layers of creamy, tangy filling and chocolate chips create a harmonious balance of flavors and textures, making it perfect for special occasions or indulgent treats.

Ingredients

Scale

Peanut Butter Cheesecake Filling

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
1/3 cup / 75 g sour cream
1 tsp vanilla extract

Chocolate Loaf Batter

1 1/2 cups / 225 g plain flour (all purpose)
3 tsp baking powder
1 cup / 220 g caster sugar / superfine sugar
1 stick / 125 g unsalted butter
1/4 cup / 60 ml vegetable oil (canola, sunflower or other neutral flavoured oil)
1/3 cup / 40 g cocoa powder, unsweetened
2 eggs
1/2 cup / 125 g yoghurt
1 tsp vanilla extract
1 1/4 cups / 200 g dark chocolate chips
2 tbsp hot water

Instructions

Prepare the Filling: Beat the cream cheese and peanut butter using a stand mixer, electric beater, or whisk until the mixture is smooth and creamy. Incorporate one egg and continue beating until well combined. Then add sugar, sour cream, and vanilla extract and mix thoroughly. Cover and refrigerate for 30 minutes to firm up the filling.
Make the Batter: Preheat the oven to 180°C/350°F (fan forced/convection) or 200°C/390°F for a standard oven. Spray a loaf pan and line it with parchment paper along the long side to prevent sticking. In a large bowl, whisk together the flour, baking powder, and sugar.
Mix Wet Ingredients: Melt the butter in a microwave-safe bowl, then whisk in the vegetable oil and unsweetened cocoa powder until smooth. Add the eggs, yoghurt, and vanilla extract, whisking to combine thoroughly.
Combine Batter: Pour the wet chocolate mixture into the dry flour mixture and gently stir until just combined. Fold in the dark chocolate chips evenly without over-mixing.
Assemble the Loaf: Remove the filling from the refrigerator and stir it to loosen the texture. Pour one-third of the chocolate batter into the prepared loaf pan, smoothing the surface with a spatula. Pour over the peanut butter cheesecake filling and even out the top. Mix 2 tablespoons of hot water into the remaining batter quickly, pour it over the filling, and smooth the top surface carefully.
Bake: Place the loaf in the preheated oven and bake for 15 minutes. Afterward, reduce the oven temperature to 160°C/320°F (fan forced/convection) or 180°C/350°F (standard oven) and continue baking for 55 minutes more. Bake until a skewer inserted into the top half of the cake comes out nearly clean.
Cool and Serve: Allow the loaf to stand in the pan for 15 minutes before lifting it out using the parchment paper overhang. Transfer to a cooling rack and cool completely; this can take a few hours. Optionally, drizzle with melted white chocolate or peanut butter white chocolate for extra indulgence before slicing and serving.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth filling.
Lining only the long side of the loaf pan with parchment paper helps to easily remove the loaf after baking.
Do not over-mix the batter once the wet and dry ingredients are combined to keep the loaf tender.
If the filling is too stiff after refrigeration, give it a good mix to loosen it to avoid sinking into the batter.
Cooling completely before slicing prevents the filling from oozing and allows clean slices.
The addition of hot water to the remaining batter before topping helps keep the texture light and moist.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cheesecake, chocolate loaf cake, stuffed cake, creamy filling, chocolate chips, dessert loaf