Apple Cheesecake Tacos

This may seem like a hard and very involved recipe to do, but it really isn't.  The shell is crunchy, dusted with cinnamon and sugar.  It takes a short amount of time, and the apple and cheesecake fillings can be made ahead of time. 

Apple Filling

3 apples, peeled and diced
2 Tbs. butter
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/3 c. brown sugar
1/2 to 1 c. water
1 Tbs. cornstarch

Cheesecake Filling

1 c. heavy cream
8 oz. cream cheese
1 tsp. lemon juice (optional)
1 tsp. vanilla
1/4 c. powdered sugar

Cinnamon Sugar Taco Shells

1/2 c. brown sugar
1 1/2 tsp. cinnamon
small soft flour street tacos

Directions

Prepare the apple pie filling. 

In a saucepan, combine water and cornstarch until smooth.

Add butter, brown sugar, cinnamon, and nutmeg. Whisk together until blended. Cook and stir for about 3 minutes over medium heat until the mixture thickens.

Add the apples. Cook and stir for 10 minutes, or until the apples are softened.  

Pour in the vanilla.  Remove from heat and set the pan aside to cool.  Allow to cool to room temperature. 

Start preparing the cream cheese filling.

In a bowl, combine heavy cream, cream cheese, powdered sugar and vanilla.  Beat with an electric mixer until blended and the mixture thickens.  This takes about 2 minutes. 

Fill a piping bag with the mixture if you have one. Otherwise, you can just use a spoon to fill the taco shells.

Prepare the shells.  

Line a plate with paper towels.  Turn a muffin tin upside down on the counter to place the shells on after you fry them.

Heat one inch of oil in a deep, heavy cast iron skillet.

In a low sided plate or pie pan, combine brown sugar and cinnamon.  Set aside. 

Fry the tortilla shells, one at a time, in the hot oil for 10 to 15 seconds on each side until golden brown. 

Place the tortillas on a paper towel lined plate to drain off the excess oil.  Then immediately dip the tortillas in the brown sugar and cinnamon mixture, making sure to coat both sides.  Place the tortillas on an upside-down muffin tin, forming them around the outside of the muffin tin. Repeat with the rest of the tortillas.

Fill the shells with the cream cheese filling.  Top with apple filling. 

You can make the shells ahead of time.  Then can be left uncovered and unfilled for at least 2 hours.