Description
Indulgent apple cheesecake tacos blend Mexican street fare with classic American dessert charm. Crisp tortilla shells cradle creamy cheesecake and caramelized cinnamon apples, inviting you to savor each delectable bite of this innovative culinary fusion.
Ingredients
Scale
Taco Shells:
- 6 small flour tortillas
- 1/4 cup (60 milliliters) melted butter
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon cinnamon
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) heavy whipping cream
Apple Filling:
- 2 medium apples, peeled and diced
- 2 tablespoons (30 grams) butter
- 2 tablespoons (30 grams) brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Instructions
- Craft the crispy taco shells by preheating the oven to 375F (190C). Use a round cutter to transform tortillas into circular shapes, ensuring uniform size.
- Generously brush both sides of the tortilla circles with melted butter, then lavishly coat with a fragrant cinnamon-sugar blend.
- Carefully drape the prepared tortilla circles over the inverted rungs of a muffin tin or secure in specialized taco holders to maintain their curved shape.
- Bake the taco shells for 10-12 minutes until they transform into golden, crisp vessels. Allow them to cool completely and firm up.
- Create the luscious cheesecake filling by whipping softened cream cheese with powdered sugar and vanilla extract until silky smooth.
- In a separate bowl, whip heavy cream until it forms sturdy, peaked waves. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling.
- Refrigerate the cheesecake mixture to keep it firm and chilled while preparing the apple topping.
- For the apple filling, melt butter in a pan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and a splash of lemon juice.
- Sauté the apple mixture for 5-7 minutes, stirring occasionally, until the apples become tender and develop a rich, caramelized glaze. Remove from heat and let cool slightly.
- Assemble the dessert by piping or spooning the chilled cheesecake filling into the crisp taco shells.
- Crown each taco with the warm, spiced apple mixture. Serve immediately to preserve the contrasting textures of crisp shell and creamy filling.
Notes
- Crisp Taco Shells Matter: Use fresh tortillas and ensure they’re evenly coated with butter and cinnamon-sugar for maximum crunchiness.
- Prevent Soggy Shells: Cool taco shells completely before filling to maintain their crisp texture and prevent moisture absorption.
- Cream Cheese Consistency: Ensure cream cheese is room temperature for smooth, lump-free filling that blends effortlessly with whipped cream.
- Apple Caramelization Tip: Cook apples until just tender to preserve their texture and prevent turning mushy during the caramelization process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 467
- Sugar: 35 g
- Sodium: 271 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 84 mg