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.
This recipe uses:
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.
For filling, beat cream cheese and sugar until smooth. Add eggs. Beat on low speed until combined. Stir in the pumpkin, spices, and salt.
Pour into crust. Place pan on a baking sheet. Bake at 350°F for 50 minutes.
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.
Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Serve and enjoy! Refrigerate leftovers.