Peanut Butter Cheesecake Stuffed Chocolate Loaf
Ingredients:
For the Chocolate Loaf:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Peanut Butter Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Prepare the Peanut Butter Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese and peanut butter together until smooth.
- Add the granulated sugar, egg, and vanilla extract, and beat until well combined and creamy. Set aside.
3. Prepare the Chocolate Loaf Batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
4. Assemble the Loaf:
- Pour half of the chocolate batter into the prepared loaf pan and spread it evenly.
- Carefully spoon the peanut butter cheesecake filling over the chocolate batter, spreading it into an even layer.
- Pour the remaining chocolate batter over the cheesecake filling and spread it evenly to cover the filling.
5. Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- If the top starts to brown too quickly, you can cover the loaf loosely with aluminum foil for the last 15-20 minutes of baking.
6. Cool:
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
7. Serve:
- Once cooled, slice and serve your peanut butter cheesecake stuffed chocolate loaf.
- Enjoy as a delicious dessert or a decadent snack!
Tips:
- Creamy Filling: Ensure the cream cheese is fully softened for a smooth cheesecake filling.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps to create a smoother batter.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or gently warm before serving for the best texture and flavor.
