Cinnamon Sugar Apple Cheesecake Tacos

Ingredients

For the Cinnamon Sugar Taco Shells:
6 large flour tortillas
½ cup packed light brown sugar
1½ teaspoons ground cinnamon
Vegetable or canola oil, for frying
For the Creamy Cheesecake Filling:
8 ounces full-fat cream cheese, softened to room temperature
1 cup heavy whipping cream, very cold
¼ cup powdered sugar, sifted
1 teaspoon pure vanilla extract
For the Homemade Apple Pie Filling:
2 large apples
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup packed light brown sugar
1 tablespoon plus 1 teaspoon cornstarch
1 cup water
½ teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Cinnamon Sugar Coating
In a shallow bowl, whisk together the brown sugar and cinnamon until they are evenly combined. Set this mixture aside for coating the fried shells.

Step 2: Cut and Fry the Tortilla Shells
Using a 3.5 to 4-inch round cookie cutter, cut circles out of the large flour tortillas. You should get 3 to 4 circles per tortilla. In a large, heavy-bottomed skillet or saucepan, heat about 1 inch of oil to 350°F over medium heat. Working in batches, carefully place a tortilla circle into the hot oil using tongs. Fry for about 10 to 15 seconds, then flip it over. Immediately fold the circle in half using the tongs to create a taco shape, and continue frying for another 15 to 20 seconds, or until it is a light, golden brown and crispy. Remove the shell from the oil and allow excess oil to drain for a few seconds.

Step 3: Coat the Shells
While the fried shell is still warm, immediately transfer it to the bowl with the cinnamon sugar mixture. Gently press the coating onto both the outside and inside of the shell. Place the coated shell over the bars of an upside-down muffin tin or wire rack to cool and hold its shape. Repeat the frying and coating process with the remaining tortilla circles.

Step 4: Make the Apple Pie Filling
In a medium saucepan, whisk together the water, brown sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, for 2 to 3 minutes until the mixture begins to thicken and bubble. Add the diced apples and vanilla extract. Continue to cook, stirring occasionally, for about 10 minutes, or until the apples have softened to your liking. Remove from the heat and allow the filling to cool completely to room temperature.

Step 5: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and free of lumps. In a separate, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until they are fully combined and smooth.

Step 6: Assemble the Tacos
Transfer the cheesecake filling to a piping bag fitted with a large round or star tip (or a zip-top bag with a corner snipped off). Pipe a generous amount of the filling into each cooled cinnamon sugar shell. Top the filling with a spoonful of the cooled apple pie filling.

Step 7: Serve Immediately
For the best texture, serve the assembled Apple Cheesecake Tacos immediately while the shells are still crispy.