Caramel Apple Cheesecake Tacos Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 small flour tortillas (street taco size)
- Vegetable oil for frying
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon (for coating)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or stiffly whipped cream
- 2 large Granny Smith apples, peeled and finely diced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon (for apples)
- Caramel sauce for drizzling
- Optional: Chopped pecans or walnuts for garnish
Instructions
- If your tortillas are standard size, use a large round cookie cutter or a bowl to cut them into smaller 4-inch circles. If you have street taco-sized tortillas, you can use them as they are. This ensures they are the perfect handheld size for a dessert taco.
- Heat about an inch of vegetable oil in a deep skillet over medium heat. Using tongs, place a tortilla in the oil for 5 seconds, then flip. Immediately fold the tortilla in half with your tongs to create a taco shape. Hold it in the oil for about 30-45 seconds per side until it is golden brown and crispy. Drain briefly on paper towels.
- In a shallow bowl, whisk together the granulated sugar and 1 tablespoon of cinnamon. While the fried shells are still warm and slightly oily, toss them thoroughly in the cinnamon-sugar mixture until they are completely coated. Set them aside on a wire rack to cool and harden.
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped topping with a spatula until fully combined and fluffy. Transfer this mixture to a piping bag or a plastic bag with the corner cut off.
- In a small skillet, melt the butter over medium heat. Add the diced apples, brown sugar, and the remaining cinnamon. Cook, stirring occasionally, for about 5-7 minutes or until the apples are tender and the sugar has formed a thick, bubbly syrup. Remove from heat and let cool slightly.
- Pipe a generous amount of the cheesecake filling into each cooled cinnamon-sugar shell. Top the cheesecake layer with a spoonful of the warm apple mixture. Drizzle generously with caramel sauce and sprinkle with chopped pecans if desired. Serve immediately.