Amaretto Cheesecake Cupcakes with Fresh Fruits

Fresh raspberries or strawberries you pick... Amaretto in cupcake tins making them little mini cheesecakes. Perfect for those summer outings or great take alongs for those road trips, just bring the topping in a separete bowl and add last, these travel well on ice always be safe and keep them cold.

This make around 24 mini cheesecake cupcakes. Perfect for a quick dessert that will wow your friend, co workers, or family. Great to take on picnics, will be an asked for recipe everytime.

The batter is really thin, it helps to use a gravy ladel to spoon it into the cups.

The graham cracker crust has a nice spice added to it by using the cinnamon flavored crackers.

2 packages 8oz  each of cream cheese softened

2 eggs
2 tablespoons Amaretto liqueur
1/2 teaspoon almond extract
1/2 cup sugar plus 1 tablespoon
1/2 cup crushed fine almonds
1 package of almond flavored cookies crushed or  cinnamon flavored graham crackers crushed (about 1 1/2 cups of crumbs.)
1 stick cut in half of butter or margarine melted (use only 1/2 the stick)

Melt butter in microwave or stovetop in a pan and mix melted butter into a bowl with crushed graham crackers and almonds ( I put mine into a food processor till fine for both the almonds and crackers). Mix all together till mixed. Add paper liners to cupcake tins. Put a teaspoon of mixtures into each cup and press down with fingers.

In a seperate bowl mix cream cheese, eggs, sugar and flavorings and beat till smooth and creamy no lumps.
Using a ladle spoon onto crust. Bake at 350 till the center is solid around 25 to 30 minutes.

Top with fresh fruits of your choice, suggestions would be strawberries, raspberries, peache slices. For a shiney glaze,( microwave a jelly that matches the fruit of choice) till melted and brush on fruits.
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