Apple Pie Cheesecake Tacos

Ingredients:

For the taco shells:

• 6 8-inch tortillas (makes about 24-30 rounds)
• 1 cup graham cracker crumbs
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter

For the cheesecake filling:

• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

For the homemade apple filling option:

• 2 tablespoons butter
• 3-4 medium apples, peeled, cored, and diced into 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:

1. Preheat the oven to 400°F (200°C). In a bowl, combine graham cracker crumbs and cinnamon. Set aside.
2. Cut out 4-5 rounds from each tortilla shell using a cookie cutter, yielding about 24-30 rounds. Dip each round into melted butter, then coat with graham cracker mixture.
3. Flip a muffin tin upside down. Place the tortilla rounds in between the muffin cups. Bake for 10 minutes or until just golden brown. Allow to cool in the pan.
4. In a medium-sized pan, melt butter. Add apples, spices, brown sugar, and 3 tablespoons water. Cook over medium-high heat for 4-6 minutes or until apples are slightly softened.
5. In a small dish, combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are tender and filling is thickened, about 4-5 minutes. Allow to cool.
6. In a mixing bowl, beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract for 2 minutes on medium speed until thickened. Chill in the fridge for 30 minutes. Transfer to a piping bag.
7. Pipe the taco shells with the cream cheese filling and top with 1/2 teaspoon of apple pie filling. Sprinkle with additional graham cracker crumbs if desired. Enjoy!