Apple Cheesecake Tacos

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Apple Cheesecake Tacos – crunchy cinnamon sugar tortilla shells, filled with cheesecake filling and covered with homemade apple pie filling are simply perfect.  This very tasty dessert is ideal for upcoming fall days.

Apple Cheesecake Tacos are eaten in a couple of bites and they look so fancy. This recipe is perfect for apple season, but you can prepare it anytime you wish a good apple treat or to smell apples and cinnamon.

Instead of homemade apple filling, ready – made apple pie filling can be used. However, I recommend homemade apple sauce.

Shells are made from tortillas, they´re fried in deep oil and coated in the mixture of brown sugar and cinnamon.

Cheesecake filling is made of cream cheese, heavy cream, vanilla and powdered sugar.

Homemade apple sauce is so aromatic, since it´s made of apples, cinnamon, nutmeg, brown sugar, corn starch, water and vanilla.

It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.

What do you need to prepare Apple Cheesecake Tacos? 

• CINNAMON SUGAR TORTILLA SHELLS
• 6 Large Flour tortillas
• ½ Cup Brown sugar
• 1½ teaspoon Cinnamon
• Oil for frying
• CREAM CHEESE FILLING
• 8 Oz Cream cheese
• 1 Cup Heavy cream
• ¼ Cup Powdered sugar
• 1 teaspoon Vanilla extract
• HOMEMADE APPLE PIE FILLING
• 2 large Apples, diced
• ½ tsp cinnamon
• ⅛ cup cornstarch
• ⅓ cup brown sugar
• 1 cup water
• ⅛ tsp nutmeg
• ½ tsp vanilla extract

How to prepare Apple Cheesecake Tacos?

Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5 – 4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown.

Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon.  Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.

Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.  Add apples and vanila extra T and cook for 10 minutes, or until the apples soften.

Remove from heat and let cool at a room temperature. Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

NOTES:

Keep refrigerated up to 3 days. It could be made the day before and kept in the fridge.

I would recommend you Vegetable Oil.

The day after the shells could become more soft.

The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that. Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.

Fall is coming and baskets in supermarkets are full of apples. There are plenty of good apple dessert recipes, but I recommend Apple cheesecake Tacos. I´m sure you´re gonna love it.

Take look at the most popular recipes with apples on our blog APPLE DESSERTS. Enjoy the taste and the smell of Apple Cheesecake Tacos. Have fun in fall with fall treats, too.

You can also take a look a popular Apple Dessert Recipe from my blogger friend – Cakes Cottage >> APPLE PIE BREAD PUDDING.

Apple Cheesecake Tacos

Yield: 30 Tacos

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Apple Cheesecake Tacos – crunchy cinnamon sugar tortilla shells, filled with cheesecake filling and covered with homemade apple pie filling are simply perfect. This very tasty dessert is ideal for upcoming fall days. It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.

Print

Ingredients

• CINNAMON SUGAR TORTILLA SHELLS
• 6 Large Flour tortillas
• ½ Cup Brown sugar
• 1½ teaspoon Cinnamon
• Oil for frying
• CREAM CHEESE FILLING
• 8 oz Cream cheese
• 1 Cup Heavy cream
• ¼ Cup Powdered sugar
• 1 teaspoon Vanilla extract
• HOMEMADE APPLE PIE FILLING
• 2 large Apples, diced
• ½ tsp cinnamon
• ⅛ cup cornstarch
• ⅓ cup brown sugar
• 1 cup water
• ⅛ tsp nutmeg
• ½ tsp vanilla extract

Instructions

1. TO MAKE CINNAMON SUGAR TORTILLA SHELLS - Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas.
2. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
3. Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
4. TO MAKE HOMEMADE APPLE PIE FILLING - In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.
5. Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at a room temperature.
6. TO MAKE CHEESECAKE FILLING - Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens.
7. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

Notes

Keep refrigerated up to 3 days. It could be made the day before and kept in the fridge.

I would recommend you Vegetable Oil.

The day after the shells could become more soft.

The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that. Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 90mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

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