Apple Pie Cheesecake Tacos – a new fall favorite in your home and they couldn’t be easier. Crunchy baked tortilla shells, easy cheesecake filling and homemade apple pie topping are simply perfect. You’ll be enjoying this awesome dessert in about 30 minutes.
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
Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.
Cut 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.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
In 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.
In 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.
Beat 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.
Pipe the taco shells with cream cheese filling and top with 1/2 tsp apple pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!