Gajar Halwa Cheesecake

40 Minutes

I’m back with another fusion dessert recipe, and this time ya’ll will not only impress your guest but you will literally be licking the plate haha.

This Gajar Halwa cheesecake is so delicious and easy to make even though it may not sound like it, I made the crust using Parle G cookies mixed with butter and the filling was made using The Cumin Club Gajar Halwa. It was so easy and simple to make, all you have to do is add water and the Gajar Halwa that comes in the package and mix, stir and within 7 mins you have delicious Gajar Halwa, so much easier than peeling and grating carrots for gajar halwa! You can use my discount code to get 20% you first order using code Sweta20

For the baking pan I used Fat Daddios 6 inch spring from round pan, I have it linked here and it’s from amazon!

Gajar Halwa Cheesecake

---

★★★★★

5 from 1 reviews

• Author: Sweta Patel
• Total Time: 40
• Yield: 6 1x

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

Crust

• 4 Packets of Parle G Biscuits 
• 1/3 cup melted butter
• 2 tsp vanilla extract

Cheesecake Filling

• 2 – 8oz cream cheese
• 1/3 cup sugar
• 3 tsp corn starch
• 1/4 cup sour cream
• 2 tsp rose water
• Cumin Clubs Gajar Halwa or homemade 

---

Instructions

1. 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 this in the freezer for 10 mins, so the crust can be formed.
2.  In a saucepan, cook the cumin clubs Gajar halwa according to the package or you can use my homemade recipe (in noted). Transfer cooked mixture and layer it on top of the crust. 
3. In a large bowl or food processor add the cream cheese and sugar and mix until smooth. Next add in the sour cream, rose water and cornstarch and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
4. Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
5. 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.
6.  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.
7.  Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!

Notes

• My homemade recipe for gajar halwa is perfect for this recipe! 

For oven method:

• Preheat oven to 350F and bake for 22-25 minutes or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. This temperature and bake time is for a 6-7 inch baking pan. 
• 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