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Cinnamon-Maple Cheesecake

This Cinnamon-Maple Cheesecake is cozy and creamy, bursting with warm cinnamon and natural maple sweetness. Perfect for any occasion or a comforting treat!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cinnamon, Comfort Food, Easy, Maple
Servings: 8 servings

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs the foundation of our crust, delivering a buttery crunch
  • 1/4 cup granulated sugar sweetens the crust just enough without overpowering
  • 1/2 cup unsalted butter melted, binds the crust ingredients and adds richness

For the Filling

  • 3 (8-ounce) packages cream cheese softened, the heart of the cheesecake, for that creamy texture
  • 1 cup granulated sugar sweetens the filling perfectly
  • 3 large eggs helps set the cheesecake and creates structure
  • 1 teaspoon vanilla extract enhances the overall flavor with a warm, floral note
  • 1 teaspoon ground cinnamon adds signature spicy warmth that complements maple syrup
  • 1/4 cup pure maple syrup brings natural sweetness and depth of flavor
  • 1/2 cup sour cream keeps filling moist and adds subtle tanginess

Instructions

Prepare the Crust

  • Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until evenly moistened and holds together when pressed.
  • Press mixture firmly and evenly into bottom of springform pan. Bake for 10 minutes, then remove and set aside to cool.

Mix the Filling

  • In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  • Gradually add 1 cup sugar, beating until well combined. Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract, ground cinnamon, maple syrup, and sour cream. Mix until just incorporated—avoid overmixing to prevent air bubbles.

Assemble and Bake

  • Pour filling over cooled crust, smoothing top with spatula. Wrap bottom of springform pan with aluminum foil if using water bath to prevent leaks.
  • Place pan in larger baking dish and fill dish with hot water halfway up sides of springform pan. Bake for 55-65 minutes until edges are set but center jiggles slightly.

Cool and Chill

  • Turn off oven and crack door open, letting cheesecake cool inside for about one hour to prevent cracks.
  • Remove from oven and water bath. Run knife around edges to loosen cheesecake. Let cool to room temperature, then refrigerate at least 4 hours or overnight.

Serve

  • Remove sides of springform pan. Slice carefully using a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Enjoy warm cinnamon and maple flavors!

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • Rubber Spatula
  • Aluminum Foil
  • Cooling rack

Notes

  • Use fresh cinnamon and pure maple syrup to keep flavors vibrant year-round.
  • Serve with seasonal fruits or toast pecans for added texture and flavor.
  • Wrap pan tightly with foil when using a water bath to avoid leaks and soggy crust.
  • Do not overmix filling to prevent cracks and uneven texture.
  • Store cheesecake refrigerated for up to 5 days or freeze for up to 2 months.