Apple Cheesecake Tacos!

 

Ingredients:

For the Taco Shells:

6 8-inch tortillas (makes about 24-30 rounds)

1 cup graham cracker crumbs

1/2 teaspoon cinnamon

1/4 cup melted butter

For the Cheesecake Filling:

1 cup heavy cream

1 cup cream cheese, softened

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/4 cup powdered sugar

For Homemade Apple Filling (Option):

2 tablespoons butter

3-4 medium apples, peeled, cored, and diced into 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 Canned Apple Filling (Option):

1 can apple pie filling

Instructions:

Prepare the Taco Shells:

Preheat oven to 400°F (200°C).

Combine graham cracker crumbs and cinnamon in a bowl and set aside.

Using a cookie cutter, cut 4-5 rounds from each tortilla to make about 24-30 shells.

Dip each tortilla round in melted butter, then coat in the graham cracker mixture.

Flip a muffin tin upside down and place the tortilla rounds in between muffin cups to form shells.

Bake for 10 minutes until just golden brown. Let cool in the pan.

Homemade Apple Filling Option:

In a medium pan, melt butter over medium-high heat. Add apples, brown sugar, 3 tablespoons water, cinnamon, and nutmeg.

Cook for 4-6 minutes until apples begin to soften.

Mix cornstarch with 2 tablespoons water in a small dish and add to the pan, stirring until the filling thickens (about 4-5 minutes). Set aside to cool.

Make the Cheesecake Filling:

In a mixing bowl, beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes until it thickens.

Chill in the fridge for 30 minutes, then transfer to a piping bag.

Assemble the Tacos:

Pipe cheesecake filling into each taco shell.

Top with a small spoonful of apple pie filling (homemade or canned).

Optionally, sprinkle with additional graham cracker crumbs.