Ingredients
Scale
- 10 small “street taco” size flour tortillas
- 1 cup vegetable oil (for frying)
- 1/2 cup granulated sugar mixed with 2 tablespoons cinnamon (for coating)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 large Granny Smith apples, peeled and diced small
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Salted caramel sauce for drizzling
- Optional: Chopped pecans or walnuts for garnish
Instructions
- Preparation of the Taco Shells: Use a round cookie cutter to trim your tortillas if they are too large, or use street taco sizes as they are. Heat the vegetable oil in a small skillet over medium heat. Fry each tortilla for about 30 seconds per side until they begin to bubble and turn golden. Immediately remove the tortilla with tongs and drape it over a rolling pin or the edge of a baking dish to create a taco shape. While still hot and oily, generously toss the shells in the cinnamon-sugar mixture until fully coated. Set aside to cool and harden.
- Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and lump-free. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This keeps the filling light and airy. Transfer the mixture to a piping bag fitted with a large star tip and refrigerate until you are ready to assemble.
- Cooking the Caramel Apple Topping: Melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook the mixture for about 5 to 7 minutes, stirring frequently, until the apples are tender and the sugar has melted into a thick, bubbly syrup. Remove from heat and let the apples cool slightly so they don’t melt the cheesecake filling upon contact.
- Plating and Assembly: Take your cooled, crispy taco shells and pipe a generous amount of the cheesecake filling into the bottom of each shell. Spoon the warm caramel apple mixture over the top of the cheesecake layer. Drizzle each taco with extra salted caramel sauce and sprinkle with chopped nuts if desired. Serve immediately to ensure the shells remain perfectly crunchy.
- Cook Time: 35 minutes