Pumpkin Cheesecake

You HAVE to have something pumpkin at this time of year! I developed this recipe for that specific craving.

Pumpkin Cheesecake

3 8-oz pkg cream cheese, softened
1 1/4 C sugar
1 tsp vanilla
1 16-oz can pumpkin puree
3 eggs
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.

Enjoy!!

About Time I Published the Cheesecake Recipe

My Allergy Free Cheesecake

3 8oz pkgs softened cream cheese
1/2 C potato flour
1 C sugar
1 tsp vanilla
3 eggs

Preheat oven to 350 degrees F. Line bottom of a springform pan with wax paper or parchment, spray with non-stick cooking spray. Beat cream cheese, add sugar and coconut flour. Beat in eggs and vanilla. Spread in pan and bake for 50 minutes. Let cool a bit, then run a knife around edge to loosen and remove sides of pan. Cool completely. Not too heavy, not too "fluffy."

Raspberry Topping

4 C raspberries (fresh or frozen)
1 C sugar
2-3 T potato starch

Crush half of the berries, mix with sugar and potato starch. Cook over medium heat until quite thick. Let cool for a few minutes, then add the remaining berries. Store in refrigerator.

I made this for a church potluck last week. I didn't tell anyone that it was for "special" diets and it disappeared so fast I almost didn't get a piece!