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Apple Cheesecake Tacos Recipe

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4.1 from 14 reviews

These Apple Cheesecake Tacos combine crispy cinnamon sugar-coated tortilla shells with a luscious cream cheese filling and warm homemade apple pie filling, creating a delightful handheld dessert perfect for any occasion.

Ingredients

Cinnamon Sugar Tortilla Shells

  • 6 Large Flour tortillas
  • ½ Cup Brown sugar
  • 1½ teaspoon Cinnamon
  • Oil for frying (about 1 inch deep)

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

Instructions

  1. Make Cinnamon Sugar Tortilla Shells: Combine the brown sugar and cinnamon in a bowl and set aside. Using a 3.5 to 4 inch circle cutter, cut circles out of the flour tortillas.
  2. Fry the Tortilla Circles: Heat about 1 inch of oil in a pan over medium heat. Using tongs, carefully place the tortilla circles into the hot oil and fry for 10-15 seconds. Flip them, then fold each circle in half and continue frying until golden brown and crisp. Remove from oil and let excess oil drain for a few seconds.
  3. Coat the Shells: Immediately after frying, dip each warm folded shell into the cinnamon sugar mixture, coating them completely inside and out. Place the coated shells upside down on a muffin tin for shape retention. Repeat with remaining circles.
  4. Prepare Apple Pie Filling: In a medium saucepan, combine water, cornstarch, brown sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, for 2-3 minutes until the mixture thickens.
  5. Add Apples and Vanilla: Stir in the diced apples and vanilla extract. Continue cooking for about 10 minutes, stirring occasionally, until the apples soften. Remove from heat and allow to cool to room temperature.
  6. Make Cream Cheese Filling: In a mixing bowl, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract on medium speed for 2 minutes, or until thickened and creamy.
  7. Assemble the Tacos: Transfer the cream cheese filling to a piping bag and snip the tip. Pipe the cream cheese filling into each cinnamon sugar shell, then spoon a generous amount of the cooled apple pie filling on top. Serve immediately for best texture.

Notes

  • Use firm apples such as Granny Smith or Fuji for best texture in the pie filling.
  • Fry the shells just until golden brown for a crisp yet tender taco shell.
  • Ensure the cream cheese filling is well chilled before piping for easier handling.
  • The assembled tacos are best served fresh to avoid sogginess.
  • Can be stored separately: keep shells in an airtight container, filling refrigerated.

Find it online: http://bitezly.com/apple-cheesecake-tacos-recipe/