Ingredients
Scale
- 4 large flour tortillas (cut into small circles using a 4-inch cookie cutter)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil for frying
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 Granny Smith apples, peeled and diced
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 drop red food coloring (optional, for that candy apple look)
- Caramel sauce and chopped pecans for garnish
Instructions
- Whisk the granulated sugar and cinnamon together in a shallow bowl and set it aside. Cut two to three 4-inch circles out of each large tortilla. Heat about an inch of oil in a skillet over medium heat. Fry each tortilla circle for about 30 seconds per side until they bubble and turn golden. Immediately remove them with tongs and fold them into a taco shape. Toss the warm shells in the cinnamon-sugar mixture until fully coated. Place them upside down on a muffin tin or a taco rack to hold their shape as they cool.
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and lump-free. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This keeps the filling light and airy. Transfer the mixture to a piping bag and refrigerate while you prepare the apples.
- Melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, and cinnamon. If you want a vibrant “candy” appearance, stir in one drop of red food coloring. Cook the apples for 5 to 7 minutes, stirring occasionally, until they are tender and the sugar has formed a thick, syrupy glaze. Remove from heat and let the mixture cool slightly so it does not melt the cheesecake filling.
- Take your cooled cinnamon-sugar shells and pipe a generous amount of cheesecake filling into the center of each. Top the cheesecake layer with a spoonful of the warm candy apple mixture. Drizzle with extra caramel sauce and sprinkle with chopped pecans for an added crunch. Serve immediately while the shells are crisp and the apples are warm.
- Cook Time: 35 minutes