Apple Pie Cheesecake Tacos

How to Make Apple Pie Cheesecake Tacos

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.