Ingredients:

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 24 oz cream cheese, softened to room temperature
  • 1 cup full fat sour cream
  • 3/4 cup pure maple syrup
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, sugar, and cinnamon; press firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8–10 minutes until toasted, then allow to cool.
  4. Beat softened cream cheese and sugar on medium-low speed until smooth, scraping the sides of the bowl frequently.
  5. Gradually blend in pure maple syrup and vanilla extract.
  6. Stir in sour cream until the batter is a uniform pale gold color.
  7. Add eggs one at a time, beating just until the yolk disappears.
  8. Sift in flour and salt, folding gently with a spatula until combined.
  9. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil.
  10. Pour batter over the crust and place the pan inside a larger roasting pan filled with hot water halfway up the sides of the cheesecake pan.
  11. Bake for 45–55 minutes until edges are set but the center has a slight wobble.
  12. Turn off oven, crack the door, and let the cheesecake sit inside for 1 hour.
  13. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours.