Leave the oven at 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Once fluffy, start to add in the sweetened condensed milk slowly until well combined. With mixer on low, beat in pumpkin, eggs, maple syrup, salt, pumpkin pie spice, and flour until well combined. When mixture is well combined, pour the onto the crust in the springform pan. Bake at 350° for 1 hour. Once baked, turn the oven off and prop oven door with a wooden spoon. Let the cheesecake sit in the warm oven for 1 hour. This allows the cheesecake to set in the warm oven and avoid cracking. Remove from oven and cool to room temperature. Once cooled chill in fridge for minimum of 4 hours or over night.