Peanut Butter Cheesecake Stuffed Chocolate Loaf combines two delicious desserts into one mouthwatering treat. This recipe features a rich chocolate loaf filled with a creamy peanut butter cheesecake center. Perfect for any occasion, this loaf is sure to impress friends and family with its unique flavor and texture.
Why Make This Recipe
If you love rich chocolate and creamy peanut butter, this recipe is for you! It brings together the best of both worlds in a way that is easy to make and even easier to enjoy. Whether you want a sweet treat for a party, a dessert for a family gathering, or just something special for yourself, this Peanut Butter Cheesecake Stuffed Chocolate Loaf is the answer. Simple ingredients come together to create an impressive dessert that always gets rave reviews.
How to Make Peanut Butter Cheesecake Stuffed Chocolate Loaf
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
- 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 (sub with canola, sunflower, or other neutral flavored oil)
- 1/3 cup / 40 g cocoa powder (unsweetened)
- 2 eggs (for batter)
- 1/2 cup / 125 g yogurt
- 1 tsp vanilla (for batter)
- 1 1/4 cups / 200 g dark chocolate chips
- 2 tbsp hot water
Directions
Filling: In a large bowl, mix together cream cheese, peanut butter, egg, caster sugar, sour cream, and vanilla extract until smooth. Set aside.
Batter: In another bowl, mix flour and baking powder. In a separate bowl, cream together butter, caster sugar, and vegetable oil. Add eggs, yogurt, and vanilla to the butter mixture and mix well. Gradually combine the dry ingredients into this mixture. Finally, stir in cocoa powder, dark chocolate chips, and hot water.
Assembly: Preheat your oven to 350°F (175°C). Grease a loaf pan. Pour half of the chocolate batter into the loaf pan, followed by the peanut butter cheesecake filling. Top with the remaining chocolate batter, spreading it evenly.
How to Serve Peanut Butter Cheesecake Stuffed Chocolate Loaf
Slice the loaf into thick pieces and serve it warm or at room temperature. This treat pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Enjoy it with a warm cup of coffee or tea for a perfect afternoon snack.
How to Store Peanut Butter Cheesecake Stuffed Chocolate Loaf
Store any leftover loaf in an airtight container. Keep it at room temperature for a day, or refrigerate for up to a week. You can also freeze individual slices for longer storage. Just make sure to wrap each piece tightly in plastic wrap before placing it in a freezer-safe bag.
Tips to Make Peanut Butter Cheesecake Stuffed Chocolate Loaf
- Make sure your cream cheese is at room temperature to ensure a smooth filling.
- Be careful not to overmix the batter to keep the loaf fluffy.
- You can add crushed peanuts on top for an extra crunchy texture.
Variation
If you want to try a different flavor, you can substitute almond butter for peanut butter or use white chocolate chips instead of dark chocolate chips. This will give your loaf a new twist while still being delicious.
FAQs
Q1: Can I use crunchy peanut butter instead of smooth?
A1: Yes, crunchy peanut butter can be used for added texture if you prefer it.
Q2: Is it necessary to use dark chocolate chips?
A2: No, you can use semi-sweet or milk chocolate chips if you like a sweeter flavor.
Q3: Can I make this recipe gluten-free?
A3: Yes, simply substitute the all-purpose flour with a gluten-free flour blend to adapt the recipe.
Enjoy making and sharing this delightful Peanut Butter Cheesecake Stuffed Chocolate Loaf!
Peanut Butter Cheesecake Stuffed Chocolate Loaf
Ingredients
For the filling
- 5 oz cream cheese at room temperature
- ⅓ cup smooth peanut butter
- 1 large egg
- ⅓ cup caster sugar for filling
- ⅓ cup sour cream
- 1 tsp vanilla extract
For the batter
- 1 ½ cups plain flour all-purpose
- 3 tsp baking powder
- 1 cup caster sugar for batter
- 1 stick unsalted butter
- ¼ cup vegetable oil sub with canola, sunflower, or other neutral flavored oil
- ⅓ cup cocoa powder unsweetened
- 2 large eggs for batter
- ½ cup yogurt
- 1 tsp vanilla for batter
- 1 ¼ cups dark chocolate chips
- 2 tbsp hot water
Instructions
Filling
- In a large bowl, mix together cream cheese, peanut butter, egg, caster sugar, sour cream, and vanilla extract until smooth. Set aside.
Batter
- In another bowl, mix flour and baking powder.
- In a separate bowl, cream together butter, caster sugar, and vegetable oil.
- Add eggs, yogurt, and vanilla to the butter mixture and mix well.
- Gradually combine the dry ingredients into this mixture.
- Finally, stir in cocoa powder, dark chocolate chips, and hot water.
Assembly
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan.
- Pour half of the chocolate batter into the loaf pan, followed by the peanut butter cheesecake filling.
- Top with the remaining chocolate batter, spreading it evenly.
