Peanut Butter Cheesecake Stuffed Chocolate Loaf
A gorgeous moist chocolate quick bread with a creamy peanut butter cheesecake baked right in! A dream come true for all peanut butter and chocolate lovers. The cake is truly moist, actually tastes of chocolate and the filling is creamy. Added bonus: freezes perfectly! The measurements for this recip
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
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 ((2))
- 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 ((2))
- 1 stick / 125 g unsalted butter
- 1/4 cup / 60 ml vegetable oil ((sub with canola, sunflower or other neutral flavoured oil))
- 1/3 cup / 40 g cocoa powder (, unsweetened)
- 2 eggs
- 1/2 cup / 125 g yoghurt ((3))
- 1 tsp vanilla
- 1 1/4 cups / 200 g dark chocolate chips ((4))
- 2 tbsp hot water ((5))
Steps
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Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth.
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Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
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Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
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Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼") with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post)
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Whisk together flour, baking powder and sugar in a large bowl.
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Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.
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Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.
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Remove Filling from fridge, give it a good mix to loosen it up - if it's too stiff, it will sink into the batter.
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Pour 1/3 of the batter into the loaf pan, smooth surface.
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Pour over the Filling and smooth surface.
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Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine. Then pour batter over the Filling and smooth surface.
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Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.
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Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing - it takes a few hours.
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Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (12% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 150 g cream cheese | 5 oz | - | - |
| / 85 g smooth peanut butter | 0.3333333333333333 cup | - | - |
| egg | 1 | - | - |
| / 75 g caster sugar / superfine sugar | 0.3333333333333333 cup | - | - |
| / 75 g sour cream | 0.3333333333333333 cup | - | - |
| vanilla extract | 1 tsp | - | - |
| / 225 g plain flour | 0.5 cups | - | - |
| baking powder | 3 tsp | Rp 8.000/100g | Rp 1.200 |
| / 220 g caster sugar / superfine sugar | 1 cup | - | - |
| stick / 125 g unsalted butter | 1 | - | - |
| / 60 ml vegetable oil | 0.25 cup | - | - |
| / 40 g cocoa powder | 0.3333333333333333 cup | Rp 8.000/100g | Rp 6.320 |
| eggs | 2 | - | - |
| / 125 g yoghurt | 0.5 cup | - | - |
| vanilla | 1 tsp | - | - |
| / 200 g dark chocolate chips | 0.25 cups | - | - |
| hot water | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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