Apple Pie Cheesecake Tacos
45 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 20 min | 45 min |
Introduction
These apple pie cheesecake tacos pack all the cozy flavors of classic apple pie and creamy cheesecake into fun handheld shells.
Buttery graham cracker–coated empanada rounds turn into crisp taco shells that taste just like a pie crust with extra crunch.
They’re perfect for fall parties, game days, or any time you want an easy make-ahead dessert that really wows everyone.
Ingredients (8 servings)
Ingredients for Taco Shells
Ingredients for Cheesecake Filling
Ingredients for Apple Pie Filling
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How to Make Apple Pie Cheesecake Tacos
-
Prep the pans and ingredients
Preheat your oven to 375°F and line a large baking sheet with parchment paper for easy cleanup.
Set the empanada dough discs on the counter to take off the chill while you prepare the fillings.
-
Mix the graham cinnamon coating
In a shallow bowl, stir together the graham cracker crumbs, granulated sugar, and ground cinnamon until fully combined.
Pour the melted butter into a separate small bowl and keep a pastry brush or spoon nearby for brushing the shells.
-
Shape and bake the taco shells
Brush both sides of each empanada disc with melted butter, coating all the way to the edges.
Drape each disc between two cups of an upside-down muffin tin so it hangs like a small taco shell.
Bake for 10 to 12 minutes, until the shells look golden brown and feel crisp and firm around the edges.
Let the shells cool a few minutes, then carefully remove them from the tin and place on a rack.
-
Coat the warm shells in graham crumbs
While the shells are still warm, brush any dry spots with a little more melted butter so crumbs will stick.
Roll each shell in the graham cinnamon mixture, turning to coat the inside and outside, then set back on the rack.
-
Beat the cheesecake base
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until very smooth and creamy.
Scrape down the bowl a few times so there are no lumps of cream cheese hiding along the sides.
-
Whip the cream and fold it in
In a separate chilled bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
Fold the whipped cream gently into the cream cheese mixture, working slowly so you keep as much air as possible.
Cover and refrigerate the cheesecake filling while you cook the apples, so it can firm up slightly.
-
Cook the apple pie filling
Melt the butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook, stirring often, until the apples soften but still hold their shape, about 6 to 8 minutes.
Stir the cornstarch with the water in a small bowl to make a smooth slurry with no dry spots.
Pour the slurry into the skillet and cook one more minute, until the juices bubble and thicken slightly.
Transfer the apple filling to a bowl and let it cool until just warm or room temperature.
-
Fill the taco shells
When the shells are completely cool, spoon the cheesecake filling into a piping bag or large zip-top bag.
Pipe the cheesecake mixture into each shell, filling about two-thirds full so you still have room for the apples.
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Top with apples and serve
Spoon a generous amount of apple pie filling over each cheesecake taco, letting a little spill over the top.
Serve right away for the crispiest shells, or refrigerate up to four hours for a softer, pie-like texture.
Substitutions
- Empanada dough discs -> small flour tortillas
- You can swap the empanada discs for 6-inch flour tortillas, which give a lighter, more traditional taco-style crunch. Brush them well with butter and bake the same way so they crisp and hold their shape.
- Granny Smith apples -> Honeycrisp or Pink Lady apples
- For a sweeter, less tart filling, Honeycrisp or Pink Lady apples work well and still hold their shape when cooked. The flavor leans more like bakery apple pie instead of sharp, classic caramel-apple style.
- Heavy whipping cream -> frozen whipped topping
- In a pinch, you can fold thawed whipped topping into the sweetened cream cheese for a quicker no-whip filling. The texture turns lighter and mousse-like, and the flavor a bit sweeter, which kids usually love.
Tips
- Chill the cheesecake filling well
- Let the cheesecake filling chill at least 30 minutes so it pipes neatly and holds beautiful swirls inside the shells.
- Keep shells crisp
- In humid weather, store cooled shells in an airtight container with a small handful of uncooked rice underneath. The rice absorbs moisture and helps keep the graham coating crunchy.
- Dice apples evenly
- Try to keep the apple pieces roughly the same small size so they cook at the same rate and stay tender.
- Adjust sweetness to taste
- Taste the apple filling before thickening and add more brown sugar or lemon juice to suit your own sweetness level.
- Use a rack or stand for drips
- Set the cooling rack over the parchment-lined baking sheet so any excess filling or crumbs fall there instead of your counter.
Nutrition Facts *
| Energy | 492 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 25 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My taco shells sagged and lost their shape; what went wrong?
- They were likely underbaked or too warm when you moved them from the muffin tin. Bake another minute or two next time, and let them sit until fully set before lifting.
- Can I make these apple pie cheesecake tacos ahead of time?
- You can make the shells, cheesecake filling, and apple filling up to one day ahead and store them separately. Assemble the tacos within a few hours of serving so the shells stay pleasantly crisp.
- What if my cheesecake filling is runny?
- It probably needs more chilling time, or the cream was not whipped to stiff peaks before folding. Chill the bowl 20 to 30 minutes, then gently fold in a bit more whipped cream if needed.
- Can I serve these completely cold?
- Yes, you can chill filled tacos, but the shells soften and taste more like hand-held pie instead of crunchy tacos. If you like contrast, keep the shells at room temperature and spoon on slightly warm apples just before serving.
Serving Suggestions
These tacos pair beautifully with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
For a festive touch, sprinkle the tops with extra graham crumbs or crushed candied pecans just before they hit the table.
You can even set up a little topping bar with whipped cream and caramel so everyone customizes their own dessert taco.
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