Peanut Butter Cheesecake Stuffed Chocolate Loaf

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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.