• !For crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 1/2 cup Braum's Butter, melted
  • !For filling:
  • 32 oz. Braum's Cream Cheese, softened
  • 1 cup granulated sugar
  • 1/2 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
  • 1/2 cup dried cranberries, chopped


  1. Preheat oven to 425 degrees. Combine crust ingredients and press into bottom of a greased 9 inch springform pan. Bake 8 to 10 minutes.
  2. 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 oven an additional 30 minutes. Cool completely, cover and refrigerate until thoroughly chilled. Just before serving, remove sides of pan. Top cake with nuts and cranberries.