Step 1

Preheat the oven to 350° and line muffin pan(s) with paper liners. Set aside. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.

Step 3

Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.

Step 4

Place in the over for 5 minutes, remove and set aside.

Step 5

In a large bowl, beat cream cheese on medium speed until creamy.

Step 6

Add sugar and beat until combined.

Step 7

Beat eggs into mixture, then add maple extract and vanilla extract. Beat just until combined.

Step 8

Fill muffin cups ¾ full with cheesecake mixture, and bake for 16-18 minutes.

Step 9

Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.

Step 10

In a small bowl, mix brown sugar, flour, pecans, and butter together.

Step 11

Spread mixture on prepared baking sheet and bake in the oven for 15 minutes

Step 12

Remove, let cool, then break into small pieces.

Step 13

Top mini cheesecakes with brown sugar pecan topping.