Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until all the crumbs are evenly coated and the mixture holds together when pressed.
Lightly grease your mini muffin pan or line with paper liners. Press about one tablespoon of the crust mixture into the bottom of each muffin cup, forming a firm, even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add granulated sugar and continue beating until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, maple syrup, and salt until fully incorporated.
Fold in the chopped pecans gently, keeping some for sprinkling on top if you like. Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin pan, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the centers are just set and the edges are slightly golden. Avoid overbaking to keep the bites creamy.
Allow the cheesecake bites to cool in the pan for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving. This step is crucial for the perfect texture.
Once chilled, carefully remove the bites from the pan. Garnish with extra chopped pecans or a drizzle of maple syrup if desired. Serve and enjoy your perfectly portioned Maple Pecan Cheesecake Bites!
