This is delicious! It's creamy and feels rich, but doesn't leave you with that bloated feeling that comes with real cream cheese. My mother can't have dairy, so we searched for a not-plain cheesecake to make for her birthday. She remarked that it reminds her of pumpkin pie rather than cheesecake, which is just as good. We love pumpkin pie.
Couple of notes:
-Nowhere in the directions does it say when to mix in the cornstarch, but I used common sense and added it with the spices.
-I don't have a springform pan, so I used a 10-inch stoneware pie pan instead. It's not mentioned what size pan to use, but this makes a lot of cheesecake batter. I had enough left over to fill a pot-pie pan (we save those for reuse). Also, I didn't have a problem with water leaking into my pan -- I didn't cover it with foil, as it's plenty thick. I recommend that type over springform, actually.
-I'm not sure what the point of leaving the cake in the turned-off oven for 30 minutes is, but I did it anyway. To let it absorb more moisture while the oven's cooling off?
-I left it in the fridge overnight before eating any. I know from pumpkin pie that this is the way to go!
-Didn't notice the nutritional facts until I was leaving this review -- what in the world?! That cannot be right, ignore them.