If you are searching for a show-stopping dessert that combines rich chocolate with the irresistible creaminess of peanut butter cheesecake, the Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe is your new best friend. This loaf blends a moist, cocoa-infused chocolate cake with a luscious peanut butter cheesecake core, creating a delightful surprise in every slice. Whether you’re baking for a special occasion or treating yourself after a long day, this recipe will quickly become a beloved staple because of its perfect balance of flavors and textures.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in creating the perfect harmony between chocolate and peanut butter cheesecake. These simple yet thoughtfully picked items help achieve the ideal taste, moisture, and crumb that make this loaf absolutely irresistible.
- Cream cheese (5 oz / 150 g, at room temperature): Provides the silky base of the peanut butter cheesecake filling for that dreamy texture.
- Smooth peanut butter (1/3 cup / 85 g): Adds a nutty, creamy richness that complements the chocolate beautifully.
- Eggs (3 total): Essential for binding the batter and cheesecakes, contributing to the structure and softness.
- Caster sugar / superfine sugar (1/3 cup + 1 cup): Sweetens both the cheesecake and chocolate loaf layers evenly without graininess.
- Sour cream (1/3 cup / 75 g): Enhances moisture and tenderness in the cheesecake filling.
- Plain flour / all-purpose flour (1 1/2 cups / 225 g): The backbone that supports the chocolate loaf’s structure.
- Baking powder (3 tsp): Ensures the loaf rises beautifully with a soft crumb.
- Unsalted butter (1 stick / 125 g): Infuses the chocolate loaf with richness and moisture.
- Vegetable oil (1/4 cup / 60 ml): Keeps the loaf tender and adds a subtle sheen to the final cake.
- Unsweetened cocoa powder (1/3 cup / 40 g): Brings that deep chocolate flavor and luscious color to the loaf.
- Yoghurt (1/2 cup / 125 g): Adds moisture and a slight tang to balance the sweetness in the loaf.
- Vanilla extract (2 tsp total): Enhances both the chocolate and peanut butter flavors with warm aromatic notes.
- Dark chocolate chips (1 1/4 cups / 200 g): Storms the loaf with pockets of gooey chocolate that surprise every bite.
- Hot water (2 tbsp): Helps bloom the cocoa powder for a more intense chocolate flavor.
How to Make Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe
Step 1: Prepare the Peanut Butter Cheesecake Filling
Start by combining the room-temperature cream cheese with smooth peanut butter, a single egg, caster sugar, sour cream, and a teaspoon of vanilla extract. Beat these together until smooth and creamy. This luscious filling will be the luscious heart of your loaf, delivering that signature peanut butter cheesiness you’ll love.
Step 2: Mix the Chocolate Loaf Batter
In a separate bowl, cream the unsalted butter with caster sugar until light and fluffy. Then add the vegetable oil, yoghurt, two eggs, and vanilla extract, mixing well. Sift together the flour, baking powder, and cocoa powder, then gradually incorporate them into the wet ingredients. Stir in the hot water to bring out the cocoa’s deep flavor. Lastly, fold in the dark chocolate chips, which will melt delectably during baking.
Step 3: Assemble the Loaf
Grease your loaf tin carefully to prevent sticking. Pour in half of the chocolate batter, then gently spread the peanut butter cheesecake filling over this layer. Top with the remaining chocolate batter, smoothing it so the filling is hidden inside. This layering is what makes the Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe such a delightful surprise with each slice.
Step 4: Bake to Perfection
Place the loaf in a preheated oven at 350°F (175°C) and bake for about 70 minutes. To make sure it’s fully cooked, insert a skewer; it should come out mostly clean, with some soft crumbs okay courtesy of the cheesecake center. Let the loaf cool completely in the tin before slicing to allow the filling to set perfectly.
How to Serve Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted dark chocolate over the top can add an elegant finishing touch. For extra flair, sprinkle chopped roasted peanuts or a few chocolate shavings. These garnishes not only elevate the look but add textural contrast to every bite.
Side Dishes
This loaf is wonderfully indulgent on its own, but you can pair it with vanilla ice cream or a scoop of whipped cream for a decadent dessert experience. Fresh berries or a tart berry compote are fantastic too—they add a refreshing pop and balance the richness beautifully.
Creative Ways to Present
Try serving thick slices on a wooden board alongside a small pot of warm caramel or peanut butter sauce for dipping. Another idea is slicing thinly and layering between two plates with fresh banana slices for a peanut butter and chocolate inspired treat. The Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe is versatile enough for fun presentation twists.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container in the fridge. It will stay fresh and moist for up to 3-4 days, making it perfect for prepping ahead or enjoying as a snack throughout the week.
Freezing
This loaf freezes beautifully. Wrap it well in cling film and then foil before placing it in the freezer. When ready to eat, thaw overnight in the refrigerator. Freezing is a great way to extend the enjoyment of the Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe without sacrificing flavor or texture.
Reheating
If you want to enjoy a warm slice, gently microwave for 15-20 seconds or heat in a low oven wrapped in foil. This softens the peanut butter cheesecake filling and reactivates the melted chocolate chips deliciously.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter will add a lovely texture to the cheesecake filling, giving some delightful nuttiness, but it may make the filling a bit chunkier compared to the smooth version.
Is it possible to make this recipe dairy-free?
You can substitute vegan cream cheese and butter alternatives and use plant-based yogurt to make a dairy-free version, though the flavor and texture might differ slightly from the original.
Can I use milk chocolate chips instead of dark?
Absolutely! Milk chocolate chips will make the loaf sweeter and creamier, which some people might prefer to balance the peanut butter flavor.
How do I know when the cheesecake filling is done baking inside the loaf?
Because of the filling, the center may be slightly soft even when fully baked. A skewer should come out clean or with just a few crumbs, not wet batter. Allowing the loaf to cool completely will help the filling set nicely.
Can I double this recipe to make two loaves?
You sure can! Just bake the loaves separately in two loaf tins and check for doneness around the same time. Doubling is great for gifting or sharing with a crowd.
Final Thoughts
This Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe is a brilliant twist on a classic dessert that brings joy with every bite. The combination of rich chocolate and the creamy peanut butter cheesecake makes it a crowd-pleaser for any occasion. Once you try it, you’ll understand why it quickly becomes a beloved favorite to bake time and again. Go ahead, give it a whirl—you deserve something this delicious!
Print
Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and indulgent peanut butter cheesecake stuffed chocolate loaf that combines creamy peanut butter cheesecake filling with a moist, chocolatey cake. Perfect for dessert lovers craving a delightful combination of chocolate and peanut butter in a single loaf.
Ingredients
Peanut Butter Cheesecake Filling
- 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
- 1/3 cup / 75 g sour cream
- 1 tsp vanilla extract
Chocolate Loaf Batter
- 1 1/2 cups / 225 g plain flour (all purpose)
- 3 tsp baking powder
- 1 cup / 220 g caster sugar / superfine sugar
- 1 stick / 125 g unsalted butter, melted
- 1/4 cup / 60 ml vegetable oil (canola, sunflower or other neutral flavored oil)
- 1/3 cup / 40 g unsweetened cocoa powder
- 2 eggs
- 1/2 cup / 125 g yoghurt
- 1 tsp vanilla extract
Additional Ingredients
- 1 1/4 cups / 200 g dark chocolate chips
- 2 tbsp hot water
Instructions
- Prepare the Peanut Butter Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese and smooth peanut butter until smooth and creamy. Add the egg, caster sugar, sour cream, and vanilla extract. Mix well until fully combined and set aside.
- Make the Chocolate Loaf Batter: In a separate bowl, sift together the plain flour, baking powder, and cocoa powder. In another bowl, whisk melted unsalted butter, vegetable oil, caster sugar, eggs, yoghurt, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Assemble and Bake: Preheat your oven to 350°F (175°C) and grease a loaf pan. Pour half of the chocolate batter into the pan. Carefully spoon the peanut butter cheesecake filling over the batter, spreading it evenly but gently. Pour the remaining chocolate batter over the cheesecake layer to cover it. Sprinkle dark chocolate chips on top and drizzle the hot water over them to help melting and a glossy finish. Bake for approximately 70 minutes, or until a toothpick inserted in the cake (avoiding the cheesecake center) comes out clean. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Do not overmix batter to maintain a tender crumb.
- If the top browns too quickly, cover loosely with foil during the last 20 minutes of baking.
- Allow the loaf to cool completely before slicing to maintain the filling shape.
- The hot water drizzle over chocolate chips helps them melt slightly and create a beautiful glossy topping.
