Apple Cheesecake Tacos
Crispy cinnamon-sugar coated tortilla shells loaded with a fluffy cream cheese center and topped with warm, spiced homemade apple pie filling. The ultimate cozy fall dessert!
Equipment
- Circle cutter or large glass
- Muffin Tin
- Thermometer
- Piping bag
Ingredients
CINNAMON SUGAR TORTILLA SHELLS:
- 6 Large Flour tortillas
- 1/2 Cup Brown sugar
- 1 1/2 teaspoon Cinnamon
- Oil for frying
CREAM CHEESE FILLING:
- 8 oz Cream cheese
- 1 Cup Heavy cream
- 1/4 Cup Powdered sugar
- 1 teaspoon Vanilla extract
HOMEMADE APPLE PIE FILLING:
- 2 large Apples, diced
- 1/2 teaspoon cinnamon
- 1/8 cup cornstarch
- 1/3 cup brown sugar
- 1 cup water
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Shells
- In a bowl, stir together the 1/2 cup brown sugar and 1 1/2 teaspoon cinnamon, then add a pinch of flaky sea salt for the finishing twist. Set that mixture aside so it is ready the second the shells come out of the oil.
- Use a 3.5 to 4 inch circle cutter to cut rounds from the flour tortillas. If you do not have one, an upside-down large drinking glass and a paring knife work just fine.
- Prick each raw tortilla round with a fork a few times. This quick step keeps the surface from ballooning in the oil and helps the shells keep a neat taco shape.
Fry, Coat, and Shape
- Pour 1 inch of oil into a pan and heat it to exactly 350°F (175°C). Once the oil is at temperature, use tongs to lower in the tortilla rounds and fry for 10 to 15 seconds.
- Flip each round, fold it gently in half with the tongs, and continue frying until it turns golden brown. You are looking for a light crisp shell with an even color, not a dark brown finish.
- Lift the shell from the oil and let the extra oil drip off for just a couple of seconds. While it is still hot and slightly glossy, toss it immediately in the cinnamon-sugar-salt mixture so the coating clings all over.
- Set the warm shells over an upside-down muffin tin so they cool in a tidy U shape. Once they are fully cool and crisp, smear a thin layer of salted caramel or dulce de leche inside each shell to create the moisture barrier.
Cook the Apple Filling
- In a medium dish over medium heat, combine 1 cup water, 1/8 cup cornstarch, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cook for 2 to 3 minutes, stirring from time to time, until the mixture thickens and looks glossy.
- Add the diced apples and 1/2 teaspoon vanilla extract, then cook for 10 minutes until the apples are softened but still hold their shape. Let the filling cool completely at room temperature before using, or it will melt the cheesecake filling.
Whip the Filling and Assemble
- Beat the 8 oz cream cheese, 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract on medium speed for 2 minutes, until the mixture is thick, smooth, and fluffy enough to hold soft ridges.
- Spoon the filling into a piping bag and snip off the tip. Pipe the cream cheese filling into the caramel-lined taco shells, then finish each one with a spoonful of the cooled homemade apple pie filling.
Notes
Temperature Control: Always use a thermometer to keep your frying oil at exactly 350°F (175°C). Guessing the temperature often leads to greasy or burnt shells.
Preparation Tip: Do not skip piercing the tortilla rounds with a fork. It allows steam to escape so the shells do not puff up and distort their shape.
Timing is Key: Toss the fried shells in the cinnamon-sugar mixture while they are still hot and faintly oily. If they cool too much, the sugar will slide right off.
Make-Ahead & Storage: You can prepare the shells and fillings up to a day in advance. Store them separately and assemble right before serving to keep the tacos perfectly crunchy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.