Apple Cheesecake Cinnamon Tacos (Print-Friendly Version)
Creamy cheesecake and apple filling inside crispy cinnamon sugar taco shells make a delightful dessert fusion.
# Ingredients:
→ Cinnamon Sugar Tortilla Shells
01 -
6 large flour tortillas
02 -
½ cup brown sugar
03 -
1½ teaspoons cinnamon
04 -
Oil for frying
→ Cream Cheese Filling
05 -
8 oz cream cheese
06 -
1 cup heavy cream
07 -
¼ cup powdered sugar
08 -
1 teaspoon vanilla extract
→ Homemade Apple Pie Filling
09 -
2 large apples, diced
10 -
½ teaspoon cinnamon
11 -
⅛ cup cornstarch
12 -
⅓ cup brown sugar
13 -
1 cup water
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⅛ teaspoon nutmeg
15 -
½ teaspoon vanilla extract
# Steps:
01 -
Mix brown sugar and cinnamon in a bowl and set aside. Cut circles from the tortillas using a 3.5-4 inch circle cutter. Heat 1 inch of oil in a pan over medium heat. Fry tortilla circles for about 10-15 seconds, then flip, fold in half, and fry until golden brown. Remove from oil, drain, and immediately coat in the cinnamon sugar mixture. Shape the shells on an upside-down muffin tin. Repeat with remaining tortilla circles.
02 -
Combine water, cornstarch, brown sugar, cinnamon, and nutmeg in a medium dish. Cook over medium heat until thickened. Add diced apples and vanilla extract, then cook until apples soften. Remove from heat and let cool.
03 -
Beat cream cheese, heavy cream, powdered sugar, and vanilla extract until thickened. Transfer the mixture to a piping bag.
04 -
Fill cinnamon sugar tortilla shells with cream cheese filling. Top with homemade apple pie filling.
# Notes:
01 -
To prevent sogginess, store cream cheese filling and apple pie filling separately and assemble tacos just before serving.
02 -
Reheat leftover tortilla shells at 300°F (150°C) for a few minutes to restore crispness.