3 8-oz pkg cream cheese, softened
1 1/4 C sugar
1 tsp vanilla
1 16-oz can pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg or cloves-I prefer cloves
1/4 tsp allspice
3/4 C potato starch
Preheat oven to 350 degrees. Line the bottom of a springform pan with waxed paper or parchment. Spray no-stick spray on parchment and up sides of pan.
Beat together all ingredients, pour into pan and bake in the middle rack of the oven for 60 minutes. Let cool a few minutes, then loosen the sides of the pan. Cool a bit more then lay a plate over cheesecake, flip over, pull off parchment, lay a plate over bottom and turn rightside up. Cool completely. The potato starch firms it just enough to flip so you can get rid of the yucky pan bottom.