Apple Pie Cheesecake Tacos
Description
When it's fall, it's apple time. Use your favorite apples to make these yummy little dessert gems. Choose either a homemade apple filling or canned apple filling.
Ingredients
6 - eight inch tortillas (makes 24-30 rounds)
1 c. graham cracker crumbs
1/2 t. cinnamon
1/4 c. butter, melted
Cheesecake Filling:
1 c. heavy cream
1 c. cream cheese, softened
1 t. lemon zest
1 t. vanilla
1/4 c. powdered sugar
Apple Filling Option:
2 T. butter
3-4 medium apples peeled, cored and diced into 1/4-inch cubes
1/3 c. brown sugar
3 T. water
1 t. cinnamon
1/8 t. nutmeg
1 T. + 1 t. cornstarch
2 T. water
OR
Canned Apple Filling Option:
1 can apple pie filling
Directions
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Preheat oven to 400 degrees.
Combine graham cracker crumbs and cinnamon in a bowl; set aside.
Cut 4-5 rounds out of each tortilla shell with a cookie cutter, getting about 24-30 shells. Dip each into melted butter; coat in graham mixture crumbs.
Flip a muffin tin upside down; place the tortilla rounds upright in between muffin cups to resemble crispy tacos. Bake 10 minutes or just until golden brown. Let cool in pan.
If using the Homemade Apple Filling Option: In a medium size pan, melt butter; add apples, spices, brown sugar and 3 T. water; cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.
In a small dish, combine cornstarch and 2 T. water; add to pan while stirring; cook until apples are tender and filling is thickened, about 4-5 minutes. Cool.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, on medium speed, until thickened. Chill in refrigerator for 30 minutes. Transfer to a piping bag.
Pipe taco shells with cream cheese filling; top with 1/2 T. apple pie filling. Sprinkle with graham cracker crumbs, if desired.
24 servings.