This chocolate peanut butter cheesecake loaf layers a rich cocoa batter around a creamy peanut butter cream cheese filling, so every slice shows a ribbon of cheesecake in the middle.
It bakes in a single loaf pan and tastes best after a chill in the refrigerator, when the filling sets and the chocolate turns dense and fudgy. It is an easy dessert for gifting, potlucks, or a weekend treat.
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Why This Chocolate Peanut Butter Cheesecake Loaf Recipe Works
The cake batter uses both butter and oil, which gives the crumb a soft, moist texture while still tasting rich. Yogurt adds a slight tang that balances the sweetness of the chocolate chips.
The filling combines cream cheese, peanut butter, sour cream, and one egg, so it bakes into a smooth cheesecake layer instead of staying runny. Smooth peanut butter blends without lumps.
Sandwiching the filling between two layers of batter protects it from the oven heat and keeps the top from cracking. The result is a clean slice with distinct layers.
Ingredients for Chocolate Peanut Butter Cheesecake Loaf
- 5 ounces cream cheese, at room temperature (for the filling)
- 1/3 cup smooth peanut butter (for the filling)
- 1 large egg (for the filling)
- 1/3 cup superfine sugar (for the filling)
- 1/3 cup sour cream (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1 1/2 cups all-purpose flour (for the batter)
- 1 tablespoon baking powder (for the batter)
- 1 cup superfine sugar (for the batter)
- 1 stick (1/2 cup) unsalted butter, softened (for the batter)
- 1/4 cup vegetable oil (for the batter)
- 1/3 cup unsweetened cocoa powder (for the batter)
- 2 large eggs (for the batter)
- 1/2 cup plain yogurt (for the batter)
- 1 teaspoon vanilla extract (for the batter)
- 1 1/4 cups dark chocolate chips (for the batter)
- 2 tablespoons hot water (for the batter)
Cream cheese: Soften it fully before mixing. Cold cream cheese leaves lumps that bake into the cheesecake layer.
Smooth peanut butter: Use a standard smooth variety. Natural peanut butter with a layer of oil can make the filling greasy.
Cocoa powder: Unsweetened cocoa gives the cake its deep chocolate flavor and balances the sugar.
Chocolate chips: Dark chips melt into small pockets of chocolate in the baked cake. Toss them in a spoonful of flour to keep them from sinking.
Yogurt: Plain yogurt adds moisture and a gentle tang. Use full fat or low fat, but avoid flavored versions.
How to Make Chocolate Peanut Butter Cheesecake Loaf
1. Preheat and prep Heat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and line it with parchment paper with a slight overhang for easy lifting.
2. Make the filling Beat the cream cheese, peanut butter, sugar, and sour cream in a bowl until smooth. Mix in the egg and vanilla just until combined and set aside.
3. Whisk the dry ingredients Combine the flour and baking powder in a medium bowl.
4. Cream the butter Beat the butter, sugar, and oil in a large bowl for 2 minutes until light and creamy. Add the eggs one at a time, then the yogurt and vanilla.
5. Finish the batter Mix in the flour mixture until just combined. Stir in the cocoa powder and hot water, then fold in the chocolate chips.
6. Layer the loaf Spread half of the chocolate batter in the pan. Spoon the cheesecake filling over the top, leaving a small border near the edges. Cover with the remaining batter and smooth the top.
7. Bake Bake for 60 to 65 minutes, until a toothpick inserted near the center comes out with only a few moist crumbs and the center reads 160 degrees F. Tent with foil if the top darkens too quickly.
8. Cool and chill Cool in the pan for 20 minutes, then lift out and cool for 40 minutes on a rack. Chill in the refrigerator for 1 hour before slicing.
How to Serve Chocolate Peanut Butter Cheesecake Loaf
Slice the loaf with a warm, sharp knife and serve it cold or at room temperature with a glass of milk or coffee. A dessert plate with fudgy chocolate chunk brownies and New York cheesecake makes a chocolate lover sampler. Add cinnamon streusel coffee cake and thick bakery chocolate chip cookies for a larger gathering.
How to Store and Reheat Chocolate Peanut Butter Cheesecake Loaf
Keep the loaf covered in the refrigerator for up to 5 days because of the cream cheese filling. Do not leave it at room temperature for more than 2 hours. For longer storage, wrap individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips and Variations for Chocolate Peanut Butter Cheesecake Loaf
Soften the dairy. Take the cream cheese, sour cream, and eggs out 30 minutes ahead so the filling mixes without lumps.
Do not overmix the filling. Mix on low speed so extra air does not cause the cheesecake layer to puff and crack.
Line the pan. Parchment with an overhang makes it easy to lift the loaf out and slice neatly.
Watch the top. Tent with foil after 40 minutes if the surface darkens before the center sets.
Chill before slicing. A cold loaf cuts into clean slices, and a knife dipped in hot water works best.
Add crunch. Sprinkle chopped roasted peanuts over the top before baking.
Swap the chips. Semi-sweet or milk chocolate chips work in place of dark chips if you prefer a sweeter loaf.
Bake eggs safely. Cook egg based desserts until done and refrigerate promptly, as described in this Montana State University eggs fact sheet.
Frequently Asked Questions About Chocolate Peanut Butter Cheesecake Loaf
Can I make chocolate peanut butter cheesecake loaf ahead of time?
Yes. It tastes better after chilling, so bake it a day ahead and keep it covered in the refrigerator.
How do I know the chocolate peanut butter cheesecake loaf is done?
Insert a toothpick near the center. It should come out with only a few moist crumbs, and an instant-read thermometer should read 160 degrees F.
Can I freeze chocolate peanut butter cheesecake loaf?
Yes. Freeze wrapped slices for up to 2 months and thaw them in the refrigerator overnight.
Why did the cheesecake layer sink into the batter?
This can happen if the batter is too thin or the filling is spooned over too heavily. Keep the batter thick and leave a small border around the filling.
Can I use natural peanut butter?
Smooth, no stir peanut butter gives the most reliable result. Natural peanut butter can make the filling oily and loose.
Chocolate Peanut Butter Cheesecake Loaf
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Instant-read thermometer
- Wire rack
Ingredients
Main Ingredients
- 5 oz cream cheese room temperature, for the filling
- ⅓ cup smooth peanut butter for the filling
- 1 large egg for the filling
- ⅓ cup superfine sugar for the filling
- ⅓ cup sour cream for the filling
- 1 tsp vanilla extract for the filling
- 1 ½ cup all-purpose flour for the batter
- 1 tbsp baking powder for the batter
- 1 cup superfine sugar for the batter
- ½ cup unsalted butter 1 stick, softened, for the batter
- ¼ cup vegetable oil for the batter
- ⅓ cup unsweetened cocoa powder for the batter
- 2 large eggs for the batter
- ½ cup plain yogurt for the batter
- 1 tsp vanilla extract for the batter
- 1 ¼ cup dark chocolate chips for the batter
- 2 tbsp hot water for the batter
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and line it with parchment, leaving an overhang.
- Mix the filling. Beat the cream cheese, peanut butter, sugar, and sour cream until smooth, then mix in the egg and vanilla just until blended.
- Make the batter. Whisk the flour and baking powder. In another bowl, beat the butter, sugar, and oil until creamy, then beat in the eggs, yogurt, and vanilla. Stir in the dry mixture, then the cocoa, hot water, and chocolate chips.
- Layer. Spread half the batter into the pan, spoon the filling on top leaving a small border, and cover with the remaining batter.
- Bake. Bake 60 to 65 minutes until a toothpick near the center has a few moist crumbs and the center reaches 160 degrees F. Tent with foil if the top browns too fast.
- Cool and chill. Cool 20 minutes in the pan, then 40 minutes on a rack, and chill 1 hour before slicing.
