The apple pie tacos are filled with apple and cheesecake filling inside the crispy shell of the taco, made with a delicious mix of sugar and cinnamon. This is a perfect fall dessert recipe that will go fast!
Ingredients of the shell
5 – 8 inch tortillas
1/2 cup of sugar
2 tablespoons cinnamon
1/2 cup butter – melted
Ingredients of the cheesecake filling
16 ounces cream cheese – softened
1/2 cup heavy cream
1 teaspoon lemon peel
1 teaspoon vanilla
1 1/2 cups of powdered sugar
1 – 21 ounces can apple pie filling
Place the can of apple pie filling in the refrigerator to cool.
Preheat the oven to 400 degrees.
Melt the butter in a microwaveable container for about 30 seconds, stir until melted, and set aside.
In a bowl, combine sugar and cinnamon and stir well to mix.
Using a large cookie cutter, cut the tortillas into rounds (about 2 rounds each).
Dip the cut tortillas in the melted butter and then dip them in the sugar and cinnamon mixture.
Turn over a muffin tin and place the tortillas between the muffin cups.
Bake for 10 minutes, and let cool on the bottom of the muffin tin.
Remove all the taco shells from the back of the muffin tin, when cooled to the touch, and place them on a wire rack to finish cooling.
Mix the cream cheese until light and fluffy.
Add the heavy cream, lemon peel and vanilla and mix well, to make sure all the ingredients are well blended.
Add the powdered sugar little by little, mixing between each addition.
Scrape the sides of the bowl and mix again for 2 minutes at medium speed, until it is completely mixed, smooth and thick.
Put the cheesecake mixture in the refrigerator for 1 hour to cool.
After the shells are cooled and the cheesecake is cooled, transfer the cheesecake to a bag.
Place the cheesecake on the taco shells, filling them 3/4 way into the shell.
Cover with a teaspoon of apple pie filling and sprinkle with the remaining sugar and cinnamon mixture.