guilt free pumpkin swirl cheesecake mexican

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1. # Guilt-Free Pumpkin Swirl Cheesecake Mexican: A Healthy Dessert Recipe
3. Indulge in a guilt-free dessert with this **Pumpkin Swirl Cheesecake Mexican** recipe! Perfect for fall or any occasion, this healthier version combines the rich flavors of pumpkin and cream cheese with a Mexican twist. Follow these detailed steps to create a delicious, low-calorie, and nutrient-packed dessert that everyone will love.
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7. ## **Ingredients**
8. *(Serves 8-10)*
10. ### **For the Crust:**
11. - 1 ½ cups almond flour (low-carb, gluten-free)
12. - 2 tbsp coconut oil (melted)
13. - 2 tbsp honey or maple syrup (natural sweetener)
14. - 1 tsp cinnamon (Mexican cinnamon for authenticity)
16. ### **For the Cheesecake Filling:**
17. - 16 oz low-fat cream cheese (softened)
18. - 1 cup plain Greek yogurt (high-protein, low-fat)
19. - ½ cup pumpkin puree (unsweetened)
20. - ¼ cup honey or maple syrup
21. - 1 tsp vanilla extract
22. - 1 tsp pumpkin pie spice
23. - ½ tsp cinnamon
24. - 2 large eggs
26. ### **For the Pumpkin Swirl:**
27. - ½ cup pumpkin puree
28. - 1 tbsp honey or maple syrup
29. - ½ tsp cinnamon
30. - ¼ tsp nutmeg
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34. ## **Step-by-Step Instructions**
36. ### **1. Prepare the Crust**
37. 1. Preheat your oven to **325°F (165°C)**.
38. 2. In a mixing bowl, combine **almond flour**, **melted coconut oil**, **honey**, and **cinnamon**. Mix until the texture resembles wet sand.
39. 3. Press the mixture firmly into the bottom of a **9-inch springform pan** lined with parchment paper.
40. 4. Bake the crust for **10 minutes**, then remove and let it cool while you prepare the filling.
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44. ### **2. Make the Cheesecake Filling**
45. 1. In a large bowl, beat the **low-fat cream cheese** until smooth and creamy.
46. 2. Add **Greek yogurt**, **pumpkin puree**, **honey**, **vanilla extract**, **pumpkin pie spice**, and **cinnamon**. Mix until well combined.
47. 3. Beat in the **eggs** one at a time, ensuring the mixture is smooth and lump-free.
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51. ### **3. Create the Pumpkin Swirl**
52. 1. In a small bowl, mix **½ cup pumpkin puree**, **honey**, **cinnamon**, and **nutmeg** until smooth.
53. 2. Pour the cheesecake filling over the cooled crust.
54. 3. Drop spoonfuls of the pumpkin swirl mixture on top of the filling. Use a knife or toothpick to gently swirl the pumpkin mixture into the cheesecake for a marbled effect.
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58. ### **4. Bake the Cheesecake**
59. 1. Place the springform pan in a larger baking dish and fill the dish with **hot water** halfway up the sides of the pan to create a water bath. This prevents cracking.
60. 2. Bake for **45-50 minutes** or until the edges are set, but the center is slightly jiggly.
61. 3. Turn off the oven, crack the door open, and let the cheesecake cool inside for **1 hour**.
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65. ### **5. Chill and Serve**
66. 1. Remove the cheesecake from the oven and let it cool completely at room temperature.
67. 2. Refrigerate for at least **4 hours** or overnight to set.
68. 3. Slice and serve with a sprinkle of **cinnamon** or a dollop of **whipped cream** for an extra touch.
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72. ## **Why This Recipe is Guilt-Free**
73. - **Low-Calorie**: Uses low-fat cream cheese and Greek yogurt.
74. - **Natural Sweeteners**: Honey or maple syrup replaces refined sugar.
75. - **High-Protein**: Greek yogurt adds a protein boost.
76. - **Gluten-Free**: Almond flour crust is perfect for gluten-sensitive diets.
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80. Enjoy this **Pumpkin Swirl Cheesecake Mexican** as a healthier dessert option that doesn’t compromise on flavor. Perfect for fall gatherings, Thanksgiving, or a cozy night in!
82. **Keywords**: guilt-free pumpkin cheesecake, healthy Mexican dessert, low-calorie cheesecake, gluten-free pumpkin swirl cheesecake, fall dessert recipe, high-protein cheesecake.
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85. *Pro Tip: For an authentic Mexican touch, use **canela** (Mexican cinnamon) in the crust and swirl mixture. It adds a warm, slightly spicy flavor that elevates the dish!*

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