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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.


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Prep Time


Cook Time


Total Time

9h 15m

This recipe uses:


  • 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


  • 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.