Ingredients
6 large flour tortillas
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
Oil for frying
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
For the Apple Topping:
2 large apples, peeled and diced
1 tablespoon butter
1/4 cup caramel sauce (optional, for drizzling)
Instructions
- Prepare the Taco Shells: In a small bowl, mix brown sugar and cinnamon. Heat 1/2 inch of oil in a pan over medium heat. Cut tortillas into rounds if desired. Fry each tortilla for about 30 seconds per side until golden and crisp. While warm, coat in cinnamon-sugar mixture. Shape into tacos by draping over a spoon handle or using a taco rack to cool.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cheesecake mixture until fluffy. Transfer to a piping bag and refrigerate until ready to use.
- Cook the Apples: In a pan, melt butter over medium heat. Add diced apples and a sprinkle of cinnamon, cooking for about 5 minutes until tender and fragrant. Let cool slightly.
- Assemble the Tacos: Pipe cheesecake filling into cooled taco shells. Spoon warm apples on top and drizzle with caramel sauce if desired. Serve immediately while shells are crisp and apples are warm.
Notes
Use Granny Smith or Honeycrisp apples for the best balance of tart and sweet.
Add lemon juice to apples for brightness.
Top with graham cracker crumbs, pecans, or whipped cream for extra texture.
Bake shells at 375°F (190°C) for 10 minutes for a lighter version.
Store components separately and assemble before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
