Description
Delight in these Apple Cheesecake Tacos featuring crispy cinnamon-sugar tortilla shells filled with creamy cheesecake and warm spiced apple filling. This dessert combines the comforting flavors of fall with a fun, handheld presentation perfect for sharing.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- 2 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Apple Filling
- 4 cups apples, peeled and diced (Granny Smith or Honeycrisp recommended)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the Taco Shells: Preheat your oven to 400°F (200°C). In a small bowl, combine granulated sugar and ground cinnamon. Brush both sides of each tortilla with melted butter, then dredge them in the cinnamon-sugar mixture until well coated. Flip a muffin tin upside down and drape the tortillas between the cups to form taco shapes. Bake for 8-10 minutes until crispy and golden brown. Remove and allow to cool completely to maintain crunch.
- Prepare the Apple Filling: Heat a large skillet over medium heat and melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, stirring to combine. Cook for 8-10 minutes, stirring occasionally, until apples are tender. In a small bowl, mix cornstarch and water to create a slurry, then stir into the skillet mixture. Continue cooking until sauce thickens slightly. Remove from heat and let cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the Tacos: Once the taco shells have cooled, fill each shell generously with the cheesecake filling layer. Spoon the cooled apple filling over the cheesecake, filling the tacos evenly.
- Serve: Serve the apple cheesecake tacos immediately for the best texture and flavor, enjoying the delightful contrast of crunchy shell, creamy filling, and warm spiced apples.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture and tartness.
- Ensure tortillas are cooled completely after baking to maintain their crispiness.
- Chill the cream cheese and heavy cream for easier whipping.
- These tacos are best enjoyed fresh to keep the shells crunchy.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
