Autumn Pumpkin Cheesecake with Sour Cream Topping
Rich, moist pumpkin-spiced cheesecake topped with a smooth, light topping starring Bison Sour Cream. One bite and you’ll be transported to a whimsical autumn wonderland.
Servings
16
Prep Time
20m
Cook Time
55m
Total Time
9h 15m
This recipe uses:
Ingredients
- 2 cups Bison Sour Cream
- 1 cup graham cracker crumbs
- 1 Tbsp sugar
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin
- 1-1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 16 pecan halves, chopped
Instructions
Step 1
Combine the graham cracker crumbs and 1 Tbsp of sugar. Stir in butter. Press into the bottom of a 9-inch springform pan. Chill until filling is ready to pour into crust.
Step 2
For filling, beat cream cheese and sugar until smooth. Add eggs. Beat on low speed until combined. Stir in the pumpkin, spices, and salt.
Step 3
Pour into crust. Place pan on a baking sheet. Bake at 350°F for 50 minutes.
Step 4
While it bakes, make the topping. Combine Bison Sour Cream, 2 Tbsp of sugar and vanilla until smooth. Spread over filling. Return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer.
Step 5
Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Serve and enjoy! Refrigerate leftovers.