Apple Cheesecake Tacos


Cinnamon Sugar Tortilla Shells:

6 large flour tortillas
½ cup brown sugar
1½ teaspoons cinnamon
Oil for frying
Cream Cheese Filling:

8 oz cream cheese
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Homemade Apple Pie Filling:

2 large apples, diced
½ teaspoon cinnamon
⅛ cup cornstarch
⅓ cup brown sugar
1 cup water
⅛ teaspoon nutmeg
½ teaspoon vanilla extract
Make the Cinnamon Sugar Tortilla Shells:

Mix brown sugar and cinnamon in a bowl and set aside.
Using a 3.5-4 inch circle cutter, cut circles from the tortillas.
Heat 1 inch of oil in a pan over medium heat.
Using tongs, place tortilla circles in the oil and fry for about 10-15 seconds, then flip, fold in half, and fry until golden brown.
Remove from oil and let drain for a few seconds, then immediately coat in the cinnamon sugar mixture, ensuring some mixture gets inside the shells.
Place on an upside-down muffin tin to shape. Repeat with remaining tortilla circles.
Make the Homemade Apple Pie Filling:

In a medium dish, combine water, cornstarch, brown sugar, cinnamon, and nutmeg. Cook over medium heat for 2-3 minutes until thickened, stirring occasionally.
Add diced apples and vanilla extract, then cook for 10 minutes or until apples soften.
Remove from heat and let cool to room temperature.
Make the Cream Cheese Filling:

Beat cream cheese, heavy cream, powdered sugar, and vanilla extract on medium speed for 2 minutes until thickened.
Transfer the mixture to a piping bag and snip off the tip.
Assemble the Tacos:

Fill the cinnamon sugar tortilla shells with cream cheese filling.
Top with homemade apple pie filling.

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