Apple Pie Cheesecake Tacos

How To Make Apple Pie Cheesecake Tacos?

Crunchy cinnamon sugar tortilla shells, filled with cheesecake filling and topped with homemade apple pie filling, are absolutely PERFECT. Apple Cheesecake Tacos is a very delicious dessert, it is great for the fall days ahead. Crunchy tortilla shells, creamy cheesecake filling, and aromatic homemade apple sauce are a great mix.
In an ideal cake, three different tastes mixed.

 

INGREDIENTS:

6 flour Tortillas.

1 cup graham cracker crumbs.

1/2 tsp ground Cinnamon.

1/4 cup unsalted butter, melted.

FOR THE CHEESECAKE FILLING:

1 cup of heavy cream.

1 cup of cream cheese, softened.

1/4 cup of powdered sugar.

1 tsp lemon zest.

1 tsp vanilla extract.

FOR THE HOMEMADE APPLE FILLING:

4 medium apples diced to small cubes. (peeled and cored of course)

1/3 cup of brown sugar.

2 tbsp of softened butter.

3 tbsp of water.

2 tbsp of cornstarch.

2 tbsp of water.

1 tsp of ground cinnamon.

A little pinch of nutmeg.

P.S: If you don’t have time to prepare the filling you can just use one can of apple pie filling.

DIRECTIONS:

STEP 1:

I preheated the oven to 400 degrees F.

STEP 2:

I combined and set aside graham cracker crumbs and cinnamon in a medium bowl.

STEP 3:

To get around 24-30 shells, I cut 4 rounds out of each tortilla shell with a cookie cutter. Then I dip each one into molten butter, then covered with graham mixture.

STEP 4:

I flip the upside-down muffin tin and set the strips of tortilla between the muffin cups.

STEP 5:

I baked for 10 minutes until the brown is just perfect.
I let the pan cool.

STEP 6:

I melt the butter in a medium-sized pan and add the apples, brown sugar, spices, and 3 tablespoons of warm water.

STEP 7:

I cook over medium-high heat, for around 5 to 6 minutes or until the mixture is very soft and tender.

STEP 8:

I mix well the cornstarch and 2 teaspoons of water into a small dish. Then I add it to the pan and continue cooking until the apples are moist, and the filling thickens for around 5 more minutes.

STEP 9:

Using medium speed to beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes until it thickens. I put it for thirty min in the freezer, and I move to a bag for piping.

STEP 10:

I pipe the cream cheese filling into the taco shells and finish with a half teaspoon of apple pie filling.

STEP 11:

For the topping, I sprinkle with graham cracker crumbs! AND THE TACOS ARE DONE!

ENJOY!

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