Peanut Butter Cheesecake Stuffed Chocolate Loaf
This delightful dessert combines rich chocolate loaf with a creamy peanut butter cheesecake filling, perfect for any occasion.
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.
Notes
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. 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.