Peanut Butter Cheesecake Stuffed Chocolate Loaf

A rich chocolate quick bread with a creamy peanut butter cheesecake layer baked right through the middle. The cake is moist, deeply chocolatey, and the filling stays luscious and smooth. A true delight for chocolate and peanut butter lovers, this loaf also freezes beautifully and slices cleanly once cooled.

Instructions

1. 1

   For the filling: Beat cream cheese and peanut butter until smooth using a mixer or whisk. Add egg and mix until combined. Beat in sugar, sour cream, and vanilla until smooth. Cover and refrigerate for 30 minutes to firm up slightly.

2. 2

   Preheat oven to 180C/350F (fan forced/convection) or 200C/390F (standard). Spray and line a loaf pan (23.5 x 13 cm / 8½ x 4¼″) with parchment paper.

3. 3

   In a large bowl, whisk flour, baking powder, and sugar together.

4. 4

   Melt butter in a microwave-safe bowl, then whisk in oil and cocoa powder until smooth. Add eggs, yoghurt, and vanilla, whisking until incorporated. Pour this chocolate mixture into the dry ingredients and mix until just combined. Stir through chocolate chips.

5. 5

   To assemble: Spread 1/3 of the batter in the pan and smooth the surface. Loosen chilled filling by mixing, then spread over the batter evenly. Add hot water to the remaining batter, mix quickly, then pour over the filling and smooth the top.

6. 6

   Bake for 15 minutes, then reduce oven to 160C/320F (fan) or 180C/350F (standard). Continue baking for 55 minutes, or until a skewer inserted into the top half of the loaf comes out nearly clean.

7. 7

   Allow loaf to stand in the pan for 15 minutes, then lift out using the parchment overhang. Cool completely on a rack before slicing, which may take several hours.

8. 8

   Optional: Drizzle with melted white chocolate or peanut butter white chocolate glaze (Note 7).

Recipe Notes

• The filling does not need to be fluffy; mixing by hand is fine. Refrigeration ensures it holds its shape during baking while still spreading easily over the base batter.

• Sugar – Can be reduced to 3/4 cup if desired. Granulated sugar works but caster sugar dissolves more readily.

• Yoghurt – Low-fat Greek yoghurt is recommended. Alternatively, use sour cream mixed with 2 tbsp hot water for similar results.

• Chocolate chips – Only use baking/cooking chocolate chips, not regular eating chocolate, so they hold their form in the loaf.

• Hot water – Adding this loosens the remaining batter slightly, preventing it from sinking into the filling, which keeps layers neat.

• Oven temperatures – Starting hot gives lift and structure; lowering the heat allows the loaf to bake through without burning on top.

• Peanut butter white chocolate drizzle – Combine 2 tbsp peanut butter with 3/4 cup white chocolate chips. Melt in 30-second microwave bursts, stirring well. Drizzle over the cooled loaf.

• Freezing – This loaf freezes beautifully. Slice and wrap portions for an easy treat later.

• Nutrition values are based on one serving, assuming the loaf is sliced into 12 pieces.