Peanut Butter Cheesecake Stuffed Chocolate Loaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
463 kcal
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Course
Dessert
Peanut Butter Cheesecake Stuffed Chocolate Loaf
Description
This Peanut Butter Cheesecake Stuffed Chocolate Loaf combines two distinct textures: a dense, moist chocolate cake made from a batter that includes cocoa powder, butter, vegetable oil, yogurt, and chocolate chips, and a creamy peanut butter cheesecake filling. The filling is prepared by beating together cream cheese and peanut butter, then blending in egg, sugar, sour cream, and vanilla before chilling to firm up slightly.
The cake is baked initially at a high temperature to set the rise, then lowered to ensure even baking without burning. This results in a tender crumb that encases the cheesecake filling. The filling layer remains creamy and distinct, not fluffy, creating a rich contrast within the slice.
This loaf can be sliced and served as a decadent dessert or sweet snack. The chocolate chips intensify the chocolate flavor, while the peanut butter lends a nutty richness to the filling. Techniques like adding hot water to the batter just before pouring speed the baking and help maintain cheesecake integrity.
The loaf can be enhanced with drizzles of white chocolate and peanut butter. Using cooking chocolate chips rather than eating chocolate ensures a better melt and texture. The recipe yields about twelve servings.
Ingredients
Filling
- 5 oz / 150 g cream cheese , at room temperature
- 1/3 cup / 85 g peanut butter smooth
- 1 egg
- 1/3 cup / 75 g caster sugar 2, aka superfine sugar
- 1/3 cup / 75 g sour cream
- 1 tsp vanilla extract
Cake
- 1 1/2 cups / 225 g plain flour (all purpose)
- 3 tsp baking powder
- 1 cup / 220 g caster sugar 2, aka superfine sugar
- 1 stick / 125 g butter unsalted
- 1/4 cup / 60 ml vegetable oil (sub with canola, sunflower or other neutral flavoured oil)
- 1/3 cup / 40 g cocoa powder , unsweetened
- 2 egg
- 1/2 cup / 125 g yogurt 3
- 1 tsp vanilla
- 1 1/4 cups / 200 g dark chocolate chips (4)
Assembly
- 2 tbsp water 5, hot
Instructions
Filling (1)
- Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth.
- Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
Batter
- Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
- Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼") with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post)
- Whisk together flour, baking powder and sugar in a large bowl.
- Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.
- Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.
Assembly
- Remove Filling from fridge, give it a good mix to loosen it up - if it's too stiff, it will sink into the batter.
- Pour 1/3 of the batter into the loaf pan, smooth surface.
- Pour over the Filling and smooth surface.
- Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine. Then pour batter over the Filling and smooth surface.
- Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.
- Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing - it takes a few hours.
- Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).
Notes
- The cheesecake filling should be smooth and combined, not fluffy; refrigeration firms it for spreading but maintains softness.
- Three-quarter cup sugar can replace caster sugar, and granulated sugar also works well.
- Low-fat Greek yogurt or sour cream plus hot water can be used in the cake batter; this affects tenderness slightly.
- Use cooking chocolate chips from the baking section for best melting results.
- Adding hot water before baking loosens the batter, preventing the filling from sinking.
- Begin baking at a higher temperature to set rise, then lower to avoid burning and ensure even cooking.
- White chocolate and peanut butter drizzle can be made by melting peanut butter with white chocolate chips.
- The loaf serves about 12 people and delivers a rich combination of chocolate and peanut butter flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 121g | |
| Calories | 463cal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 8.1g | 16% |
| Fat | 28.4g | 44% |
| Saturated Fat | 13.7g | 69% |
| Cholesterol | 80mg | 27% |
| Sodium | 126mg | 5% |
| Potassium | 315mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 32.8g | 66% |
| Vitamin A | 550IU | 11% |
| Calcium | 110mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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