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!