If you love peanut butter, cheesecake and moist chocolate cake, all your dreams have just come true. Thefilling is gorgeously creamy.The chocolate cakeismoist and beautifully chocolatey, and is super easy to make because it’s a
This Peanut Butter Cheesecake Stuffed Chocolate Loaf is possibly the most epic from-scratch creation to come out of my pokey little kitchen all year!
All I wanted was a moist chocolate loafwith a creamy peanut butter fillingbaked inside.A quick Google to find a recipe, and I was pretty surprised that no such thing existed.
Cheesecake Factory Bread Recipe (copycat)
To make a peanut butter filling that is creamy after beingbaked for over an hour inside chocolate cake, that isstillcreamy the next day, and (mostly) holds it’s formso there’s a fairly neat layer in the middle of the loaf?
I had some seriously impressive fails. The one that crumbled when I cut into it. Literally disintegrated, like sand. The one that was so dense and hard it was like a brick. I needed a saw to hack it into slices. The one(s) that collapsed. And the ones that didn’t cook through and the one with a crater in the middle (????!!).
Then there were all the ones in between. The very first one that looked so perfect when I sliced it, yet the peanut butter filling crystallised when it cooled and the cakewas so dry, I couldn’t swallow it. The one where the peanut butter filling disappeared. The one where the peanut butter filling ended up “cake like”.
Mini Chocolate Cheesecakes
For the Baking Nerds: The biggest challenge I had that didn’t occur to me before I embarked on my quest was getting the consistency of the batter and peanut butter filling right so the cake came out moist and the filling mostly held it’s shapeand came out creamy.
. So true to it’s name, I wanted the cake to be fuss free – specially, no creaming butter.Most chocolate quick bread recipes are made with banana, zucchinis or apple sauce because they add moisture to the loaf. But I just wanted a straight chocolate cake.
The recipes I found for chocolate quick breads were, unfortunately, quite dry and/or didn’t really taste of chocolate. Or they were ok on the day I made them, but really dry the next day.
Cheesecake Swirl Banana Bread
So the peanut butter fillingwould sink.Makinga typical chocolate cake batter thicker just resulted in a dry cake.I found that yoghurt was the key to a moist cake with a thicker batter. Add to that oil for moisture plus butter for flavour, plus chocolate chips for extra chocolate flavour (melted chocolate just didn’t work, batter was too thin) = success!
As for the peanut butter filling, that too caught me by surprise! I’ve seen so many slices and cookies aroundwhere the filling is just peanut butter + confectionary sugar. But that didn’t work for this cake because it is baked for so much longer. I found that the filling was ok on the day, but overnight itturned into a crystallised fudge. In the end, I had to revert to a Peanut Butter Cheesecake filling as cream cheese worked well to add structure to the filling while keeping it creamy.
One thing I really wanted to try to achieve was a perfect neat, thick layer of peanut butter cheesecake inside the cake. While it is fairly straight forwardfor banana bread, carrot cake etc because the batter is so much thicker, it isn’t so easyfor chocolate cake!
Keto Chocolate Zucchini Bread
The challenge with the filling was that the thinner the filling is, the creamier it is once baked inside the cake. But the thinner the filling, the less neat the layerbecause when the batter is poured over the top, it sinks into the peanut butter filling. Also the filling swirls all over the place when the cake is baking.
Finally, I figured out a simple solution: REFRIGERATE the filling. It firms up while still being soft enough to spread, plus it slows down the cooking process slightly so the filling comes out extra creamy rather than dry and overcooked. WIN!
As you can see in the step photos below, the cake batter is quite thick. But it’s soft and silky, not dense like (some) muffin batters.
Super Fudgy Chocolate Cheesecake Brownies
After refrigerating the peanut butter filling, it is still soft enough to pour and spread onto the bottom layer of batter and yet
It’s easy to make, there are no weird ingredients in it, and you don’t even need a stand mixer for the filling.
People talk about food so good, it makes you do a happy dance. This is such food. It is just so, so, SO GOOD!!!
Cheesecake Stuffed Chocolate Banana Bread
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 recipe apply to every country except if you are in Japan, please use weights. The recipe is quite forgiving.
1. You can do this by hand because the filling is not meant to be fluffy, you just need the ingredients combined and smooth. Refrigeration firms the filling so it holds its shape when the batter is poured on top but it is still soft enough so it can be spread over the batter on the base. Also it slows down the cooking process slightly so it comes out really creamy once baked.
2. The sugar can be reduced to 3/4 cup. Granulated / normal white sugar also works, but caster sugar dissolves better and faster.
Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins.
3. I use low fat Greek yoghurt. You could also use sour cream + 2 tbsp hot water, the cake is not quite as tender but there is little difference.
5. The purpose of the hot water is to loosen the batter every so slightly so it doesn't sink into the Filling. Makes the peanut butter filling layer neater!
6. The purpose of baking it at a high temperature first is to get the rise started and slightly stabilised, before turning down the temperature so it is low enough to bake for a long time without the top of the loaf burning. When baked at 160C/320F for the whole time, I found it was raw inside and when baked at 180C/350F for the whole time, the top was slightly burned.
Chocolate Cherry Cheesecake Bread Pudding
7. To make peanut butter white chocolate for drizzling (see photo below recipe), add 2 tbsp peanut butter to 3/4 cup white chocolate chips. Melt in microwave in 30 second bursts, stirring well in between. Use a teaspoon to drizzle over the cake.
Serving: 121 g Calories: 463 cal (23%) Carbohydrates: 50 g (17%) Protein: 8.1 g (16%) Fat: 28.4 g (44%) Saturated Fat: 13.7 g (86%) Cholesterol: 80 mg (27%) Sodium: 126 mg (5%) Potassium: 315 mg (9%) Fiber: 1.6 g (7%) Sugar: 32.8 g (36%) Vitamin A: 550 IU (11%) Calcium: 110 mg (11%) Iron: 2.2 mg (12%)
Optional: Drizzle the cake with white chocolate and peanut butter chocolate. It definitely doesn’t need the extra flavour, but it’s an option if you want to doll it up a it!
Cheesecake Factory Brown Bread
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Cream Cheese Chocolate Bread is for all of you sweet-toothed chocolate lovers out there. This bread recipe can be served for breakfast, or you can prepare it for dessert! Either way this cream cheese filled bread, topped with chocolate chips, is a must-try chocolate recipe!
After almost eight months of blogging, I finally came to the decision! Yes, in the future, my blog will not just be a place where you can find sweet treats. Starting today, you can expect some savory recipes! And you can just imagine what was the reason of this decision. Of course, my husband. After more than two months of constant rambling about how he can’t take of the six pounds that he put on since I’m blogging intensively, I decided to change the decision which was brought a long time ago. My OMG chocolate little place will not be the holy ground for “chocolate only” desserts and things like that. I hope you have nothing against that 🙂
Maybe you were expecting, when I already came to a decision like that, I will give you a salty recipe right away. Well, you are wrong. Just to counter my husband, today we will have another sweet chocolaty recipe – Cream Cheese Chocolate Bread. I know he does not really love sweet breads, so this sweet dessert was only for my breakfast.
Chocolate Chip Pumpkin Cream Cheese Bread
And what should you do to get this sweet thing? Nothing complicated. Just make a mix for bread with a little cocoa and sour cream and put it in half a loaf pan. Over that, add a row of sweet cream cheese mix and the rest pour over with another layer of dough for bread. Of course, over all of that, you should put a load of chocolate chips and you are ready for baking.
Voilaaaa, the perfect breakfast for those who love chocolate and bread – Cream Cheese Chocolate
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