Chocolate Peanut Butter Cheesecake Loaf
A fudgy chocolate loaf cake with a ribbon of creamy peanut butter cheesecake baked through the middle.
Equipment
- 9x5 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 9x5 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.
Notes
Substitutions: Semi-sweet chips work in place of dark chips. Sour cream can replace the yogurt.
Tips: Soften the cream cheese fully and chill before slicing for clean layers.
Storage: Refrigerate up to 5 days. Freeze slices up to 2 months.