How to make Apple Pie Cheesecake Tacos

How to make Apple Pie Cheesecake Tacos – and they couldn’t be easier. Crunchy baked tortilla shells, easy cheesecake filling and homemade apple pie topping are simply perfect. You’ll be enjoying this awesome dessert in about 30 minutes. ‪@sugarapron6381‬ _________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _____________ Ingredients 6 8 inch Tortillas makes about 24-30 rounds 1 cup graham cracker crumbs 1/2 teaspoon Cinnamon 1/4 cup butter melted for the cheesecake filling 1 cup heavy cream 1 cup cream cheese softened 1 teaspoon lemon zest 1 teaspoon vanilla 1/4 cup powdered sugar for the homemade Apple Filling Option 2 Tablespoons butter 3-4 medium apples peeled, cored and diced in to 1/4-inch cubes 1/3 cup brown sugar 3 Tablespoons water 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 Tablespoon + 1 teaspoon cornstarch 2 Tablespoons water for the canned apple filling option 1 can apple pie filling Instructions Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan. In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened. In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to 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, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag. Pipe the taco shells with cream cheese filling and top with 1/2 tsp apple pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!