Candy Apple Cheesecake Tacos Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 small flour tortillas (street taco size)
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or stiffly peaked heavy cream)
- 2 large Granny Smith apples, peeled and finely diced
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon (for apples)
- 1–2 drops red gel food coloring
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Preheat your oven to 375°F (190°C). Use a round cookie cutter to trim the tortillas if you want perfectly uniform circles. Brush both sides of each tortilla with melted butter. In a small bowl, mix the granulated sugar and 1 tablespoon of cinnamon. Dredge each tortilla in the mixture until fully coated. Drape the tortillas over the bars of an oven rack or place them in a specialized taco rack to create the “U” shape. Bake for 8–10 minutes until golden and crisp. Let them cool completely to harden.
- In a medium mixing bowl, beat the softened cream cheese until smooth and lump-free. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy. Gently fold in the whipped topping using a spatula to keep the filling light and airy. Transfer the mixture to a piping bag fitted with a large star tip and refrigerate until ready to use.
- Place the diced apples, brown sugar, and cinnamon in a small saucepan over medium heat. Cook for 5–7 minutes until the apples begin to soften. Stir in the red gel food coloring until you reach a bright “candy apple” red. Add the cornstarch slurry (cornstarch and water) to the pan. Stir constantly for 1–2 minutes until the liquid thickens into a glossy glaze. Remove from heat and let the apple mixture cool to room temperature.
- Take a cooled cinnamon-sugar taco shell and pipe a generous amount of the cheesecake filling into the center. Spoon a layer of the cooled red apple mixture over the top of the cheesecake. Repeat for all tacos and serve immediately for the best texture.