-
Place your room temp Cream Cheese into a large mixing bowl and chunk it up some; then add the Sugar and blend them together. Add Eggs, Vanilla, Pumpkin, Sour Cream; mix in between each ingredient addition. Add all the spices and mix together well.
-
Place filling into crust carefully and in portions if needed. You want to spread evenly, but with as little excess movement as possible so the crust stays in place. Start in the center with a large pile and push it towards the outside gently. Then take smaller amounts and fill in around the edges smoothing in an outwards circular motion. Top does not need to be perfectly flat.
-
Place in a 400 degree oven for 15 minutes and then drop the temp down to 250 degrees for 60 minutes. When time is up, turn the oven off and open the door part way letting the cake rest in the oven for about 5 minutes before taking it out.
-
After the cake is cool and prior to serving, spread the cranberry topping on the cake so it has a nice cherry red layer.
-
Can also serve with whip cream, chopped nuts, and shaved chocolate.