Gajar Halwa Cheesecake: The Perfect Fusion Dessert for Diwali (Or Any Occasion!)
Looking for a showstopper dessert that combines tradition with a modern twist? This Gajar Halwa Cheesecake might just be your new favorite! It’s creamy, soft, and perfectly flavored, bringing together the rich sweetness of Gajar Halwa with the smooth, velvety texture of a classic cheesecake. Plus, it’s all made in an Instant Pot, which means no cracks, no fuss, and an unbelievably soft finish!
Why the Instant Pot is Your New Cheesecake Bestie
Making a cheesecake in the Instant Pot is a total game changer. Just like baking it in the oven with a water bath, the Instant Pot creates a steamy environment that ensures your cheesecake comes out extra soft with zero cracks. It takes out the guesswork, and the result? The best cheesecake ever—no stress required!
The Fusion of Flavors: Gajar Halwa + Cheesecake
Gajar Halwa (a delicious Indian carrot pudding) pairs beautifully with the classic cheesecake. The warm spices, the sweetness of the carrots, and the creamy cheesecake filling all come together in perfect harmony. You can either whip up a homemade batch of Gajar Halwa or save yourself some time and use store-bought—it’s your choice!
I have a quick recipe that you can use for this cheesecake, it doesn’t take much time since I take a mini shortcut using sweetened condensed milk.
The base of this cheesecake is made with buttery Parle-G biscuits. It’s the perfect nod to a beloved Indian snack and gives a crunchy contrast to the creamy cheesecake filling. The cheesecake itself? A simple mixture of cream cheese, sour cream, sugar, vanilla extract, and my secret ingredient—cornstarch! That’s right, no eggs required. Cornstarch helps the cheesecake hold its shape while staying incredibly smooth.
Easy Peasy Tips for the Best Cheesecake
Here’s the fun part: this cheesecake recipe is so easy, you could make it with your eyes closed (well, almost!). Here are my top tips:
Instant Pot Magic: Let the Instant Pot do all the hard work. It acts like a water bath, keeping your cheesecake moist, soft, and crack-free.
Perfectly Smooth Filling: Use a food processor or blender to blend the cream cheese mixture. The smoother the filling, the better the cheesecake texture. Zero lumps = ultimate creaminess!
Chill Time is Key: Make this cheesecake a day ahead. Let it chill overnight in the fridge to really let the flavors develop. Plus, cheesecake is always better after it’s had time to set properly!
A Dessert to Impress for Diwali and Beyond
This Gajar Halwa Cheesecake is perfect for celebrating Diwali or any festive occasion. The bright orange color from the Gajar Halwa, paired with the creamy cheesecake, gives it a striking look. And once you take a bite? You’re in for a flavor explosion!
Whether you’re a cheesecake lover or a fan of traditional Indian desserts, this fusion treat will wow your guests. And with the Instant Pot doing most of the heavy lifting, you’ll have plenty of time to enjoy the celebrations!
1 & 1/4 cup gajar halwa (store bought or homemade)
Instructions
In a food processor, add crackers and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter, vanilla extract and press into your baking pan. Place the baking pan into thefreezer for 10- 15 mins, so the crust can be formed.
Next add the gajar halwa on top of the crust and spread evenly.
In a large bowl or food processor add the cream cheese, sugar, sour cream, rose water and cornstarch Mix everything together until you have a creamy, smooth, lump free mixture.
Next, pour the filling into the baking pan on top of the gajar halwa. Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Remove the paper towel and foil and cover with a new piece of foil. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
Notes
For oven method:
Preheat oven to 325F and bake for 22-25 minutes or until the center is slightly firm. This temperature and bake time is for a 6-7 inch baking pan. Place a large baking pan filled with water inside the oven on the lowest rack. This is the water bath that helps to create steam and bake the cheesecake without any cracks.
Turn the oven off, crack the door, and let the cheesecake slowly cool for about 30 mins. Continue to cool the cheesecake on the counter until it reaches room temperature (about an hour).
Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible. Enjoy!
Prep Time:10
Cook Time:30
Category:Dessert
Cuisine:Indian
Keywords: Gajar halwa, cheesecake, instant pot, fusion dessert
I have been waiting for this recipe! What size cheesecake pan are you using?
★★★★★
Yay that’s so awesome to hear, I used a 6 inch, I have it linked in the blog post as well if you need reference to the same exact one I used. 🙂
How did you take the cheesecake out of the instapot , plate it and cut it so effortlessly? I’m nervous about it take the cheesecake out of its pan and not maintaining shape.
Hi Soni,
The springform pan I used makes it easier to take the cheesecake out of the pan. The bottom still stays intact but the side comes loose so you don’t loose the shape of the cheesecake.
Can you make this in the regular oven? And if so what would you recommend
yes you can, I’ve left the instructions in the notes section of the blog:)
Looking for your instructions for regular oven , it’s no where to be found
Hi its in the notes section.
How much of the homemade halwa would you need for the recipe?
Only 1 cup 🙂
I’m using Nabisco original graham crackers instead of parle g …. Can you please let me know an estimate of how many graham crackers I would need as a substitute for 4 packets of parle g .
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
12 replies on “Gajar Halwa Cheesecake”
I have been waiting for this recipe! What size cheesecake pan are you using?
★★★★★
Yay that’s so awesome to hear, I used a 6 inch, I have it linked in the blog post as well if you need reference to the same exact one I used. 🙂
How did you take the cheesecake out of the instapot , plate it and cut it so effortlessly? I’m nervous about it take the cheesecake out of its pan and not maintaining shape.
Hi Soni,
The springform pan I used makes it easier to take the cheesecake out of the pan. The bottom still stays intact but the side comes loose so you don’t loose the shape of the cheesecake.
Can you make this in the regular oven? And if so what would you recommend
yes you can, I’ve left the instructions in the notes section of the blog:)
Looking for your instructions for regular oven , it’s no where to be found
Hi its in the notes section.
How much of the homemade halwa would you need for the recipe?
Only 1 cup 🙂
I’m using Nabisco original graham crackers instead of parle g …. Can you please let me know an estimate of how many graham crackers I would need as a substitute for 4 packets of parle g .
Hi,
I would say about 1 cup crushed up finely.