Ingredients

Scale

Crust:

1½ cups chocolate cookie crumbs (use halal-certified digestive or chocolate biscuits)
¼ cup granulated sugar
½ cup unsalted butter, melted (halal-certified)

Chocolate Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon halal vanilla extract
3 large eggs
½ cup halal sour cream or Greek yogurt
8 oz halal dark chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch or all-purpose flour

Coconut-Pecan Topping:

1 cup evaporated milk (or full-fat milk)
¾ cup brown sugar
3 egg yolks
½ cup unsalted butter
1 teaspoon halal vanilla extract
1¼ cups sweetened shredded coconut
¾ cup chopped pecans (or walnuts if preferred)

Optional Garnishes:

Chocolate curls or shavings
Extra toasted coconut flakes
Whole pecans for decoration
Whipped cream swirls

Instructions

1. Prepare the Crust

Preheat your oven to 175°C (350°F). Mix chocolate cookie crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 160°C (325°F).

2. Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add sugar and vanilla extract; beat until well combined. Mix in eggs one at a time, beating well after each addition. Stir in sour cream, melted chocolate, cocoa powder, and cornstarch. Mix until the batter is smooth and fully combined.

3. Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top. Place the pan on a baking tray and bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and let it cool completely at room temperature before refrigerating for at least 6 hours or overnight.

4. Prepare the Coconut-Pecan Topping

In a saucepan, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened and bubbling (about 10–12 minutes). Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool completely before spreading on top of the chilled cheesecake.

5. Assemble and Garnish

Once the cheesecake has chilled and the topping has cooled, gently spread the coconut-pecan mixture over the top of the cheesecake. Garnish with chocolate curls, toasted coconut, or whole pecans for a beautiful finish.

6. Slice and Serve

Run a hot knife around the edges before releasing the springform pan. Slice using a clean, sharp knife dipped in hot water for clean cuts. Serve chilled for best texture and flavor.

Prep Time: 30 minutes
Cooling & Chilling Time: 6–8 hours (preferably overnight)
Cook Time: 1 hour

Nutrition

Serving Size: One standard slice (approx. 1/12 of the cake)
Calories: 540
Sugar: 32g
Fat: 37g
Carbohydrates: 44g
Fiber: 3g
Protein: 7g