Pumpkin Cheesecake
Ingredients
- For crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- ½ cup Braum’s Butter, melted
- For filling:
- 32 oz. Braum’s Cream Cheese softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 5 Braum’s Eggs, beaten
- 2 cups canned pumpkin
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- For topping (optional):
- 1 cup Braum’s Pecans, chopped
- ½ cup dried cranberries, chopped
Instructions
- Preheat oven to 425 degrees.
- Combine crust ingredients and press into bottom of a greased 9-inch springform pan.
- Bake 8 to 10 minutes.
- Place the cream cheese in a very large bowl and beat in sugar until mixture is light and fluffy.
- Beat in eggs. Add remaining ingredients and mix well.
- Pour on top of crust and lower oven temperature to 325 degrees.
- Bake for 1 hour and 20 minutes, or until cake is firm around the edges.
- Turn off heat and let cake remain in the oven an additional 30 minutes.
- Cool completely, cover and refrigerate until thoroughly chilled.
- Just before serving, remove sides of the pan. Top cake with nuts and cranberries.
