Prep time: 10 mins | Cook time: 35 mins | Total time: 45 MINUTES | Yield: 30 TACOS
These crunchy cinnamon sugar tortilla shells that are filled with cheesecake filling are a delight. Cover these with homemade apple pie filling and you have the perfect fall dessert!
INGREDIENTS
CINNAMON SUGAR TORTILLA SHELLS:
6 Large Flour tortillas
½ c. Brown sugar
1½ tsp Cinnamon
Oil for frying
CREAM CHEESE FILLING:
8 ounces Cream cheese
1 c. Heavy cream
¼ c. Powdered sugar
1 tsp Vanilla extract
HOMEMADE APPLE PIE FILLING:
2 large Apples, diced
½ teaspoon cinnamon
⅛ c. cornstarch
⅓ c. brown sugar
1 c. water
⅛ teaspoon nutmeg
½ teaspoon vanilla extract
HOW TO MAKE APPLE CHEESECAKE TACOS
CINNAMON SUGAR TORTILLA SHELLS:
Step 1: In a bowl, combine the brown sugar and cinnamon. Set aside.
Step 2: From the tortillas, cut circles with a 3.5-4 inch circle cutter.
Step 3: In a pan, heat an inch of oil to medium heat. With tongs, place the tortilla circles in the oil. Fry for about 10 to 15 seconds. Flip the circles, fold in half, and continue to fry until the tortillas are golden brown. Remove from the pan and let them drain for a few seconds to drain. In a bowl with sugar and cinnamon, quickly add the shells and cover with the mixture, adding some of the mixtures inside the shells, too.
Step 4: Then, put the shells on the upside-down muffin tin. Do the same with the remaining circles.
HOMEMADE APPLE PIE FILLING:
Step 1: Pour the water into a medium-size dish followed by cornstarch, brown sugar, cinnamon, and nutmeg. Cook over medium heat for about 2 to 3 minutes until the mixture has thickened, stirring occasionally.
Step 2: Add in the apples and vanilla extract. Continue to cook for 10 minutes more until the apples have softened. Take out from heat and allow to cool at room temperature.
CHEESECAKE FILLING:
Step 1: At medium speed, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract for about 2 minutes until it thickens.
Step 2: Into a piping bag, place the mixture, then cut the peak off.
Step 3: With the cream cheese filling, fill the shells and place the apple pie filling on top.
NOTES:
Store in the fridge for up to 3 days. You can even make this a day ahead and keep it in the fridge.
For this recipe, I suggest using vegetable oil.
Remember that the shells could become softer after a day.
Place the folded tortillas in an upside-down muffin tin so it would be easier to fill the tortilla shells.
NUTRITION FACTS:
YIELD: 30, SERVING SIZE: 1
Amount Per Serving: CALORIES: 160 | TOTAL FAT: 7g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 18mg | SODIUM: 90mg | CARBOHYDRATES: 23g | FIBER: 1g | SUGAR: 14g | PROTEIN: 2g
Ingredients
- CINNAMON SUGAR TORTILLA SHELLS:
- 6 Large Flour tortillas
- ½ c. Brown sugar
- 1½ tsp Cinnamon
- Oil for frying
- CREAM CHEESE FILLING:
- 8 ounces Cream cheese
- 1 c. Heavy cream
- ¼ c. Powdered sugar
- 1 tsp Vanilla extract
- HOMEMADE APPLE PIE FILLING:
- 2 large Apples, diced
- ½ teaspoon cinnamon
- ⅛ c. cornstarch
- ⅓ c. brown sugar
- 1 c. water
- ⅛ teaspoon nutmeg
- ½ teaspoon vanilla extract
Instructions
CINNAMON SUGAR TORTILLA SHELLS:
Step 1: In a bowl, combine the brown sugar and cinnamon. Set aside.
Step 2: From the tortillas, cut circles with a 3.5-4 inch circle cutter.
Step 3: In a pan, heat an inch of oil to medium heat. With tongs, place the tortilla circles in the oil. Fry for about 10 to 15 seconds. Flip the circles, fold in half, and continue to fry until the tortillas are golden brown. Remove from the pan and let them drain for a few seconds to drain. In a bowl with sugar and cinnamon, quickly add the shells and cover with the mixture, adding some of the mixtures inside the shells, too.
Step 4: Then, put the shells on the upside-down muffin tin. Do the same with the remaining circles.
HOMEMADE APPLE PIE FILLING:
Step 1: Pour the water into a medium-size dish followed by cornstarch, brown sugar, cinnamon, and nutmeg. Cook over medium heat for about 2 to 3 minutes until the mixture has thickened, stirring occasionally.
Step 2: Add in the apples and vanilla extract. Continue to cook for 10 minutes more until the apples have softened. Take out from heat and allow to cool at room temperature.
CHEESECAKE FILLING:
Step 1: At medium speed, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract for about 2 minutes until it thickens.
Step 2: Into a piping bag, place the mixture, then cut the peak off.
Step 3: With the cream cheese filling, fill the shells and place the apple pie filling on top.
Notes
Store in the fridge for up to 3 days. You can even make this a day ahead and keep it in the fridge. For this recipe, I suggest using vegetable oil. Remember that the shells could become softer after a day. Place the folded tortillas in an upside-down muffin tin so it would be easier to fill the tortilla shells.
