🍏Apple Pie Cheesecake Tacos🌮


    • 6 8 inch Tortillas makes about 24-30 rounds
    • 1 cup graham cracker crumbs
    • 1/2 teaspoon Cinnamon
    • 1/4 cup butter melted

    For the cheesecake filling:

    • 1 cup heavy cream
    • 1 cup cream cheese softened
    • 1 teaspoon lemon zest
    • 1 teaspoon vanilla
    • 1/4 cup powdered sugar

    For the homemade Apple Filling Option:

    • 2 Tablespoons butter
    • 3-4 medium apples peeled, cored and diced in to 1/4-inch cubes
    • 1/3 cup brown sugar
    • 3 Tablespoons water
    • 1 teaspoon cinnamon
    • 1/8 teaspoon nutmeg
    • 1 Tablespoon + 1 teaspoon cornstarch
    • 2 Tablespoons water

    For the canned apple filling option:

    • 1 can apple pie filling



    1Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.

    2Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs.

    3Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.

    4In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.

    5In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.

    6Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.

    7Pipe the taco shells with cream cheese filling and top with 1/2 tsp apple pie filling. Sprinkle with additional graham cracker crumbs, optional!




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