APPLE CRISP CHEESECAKE TACOS

APPLE CRISP CHEESECAKE TACOS

Okay, these might be my new favorite fall dessert! Crispy cinnamon-sugar shells filled with creamy cheesecake filling and warm cinnamon apples… then drizzled with caramel.

Ingredients:

8 small flour tortillas

4 tbsp melted butter

1/2 cup sugar

1 tsp cinnamon

3 apples, peeled and diced

2 tbsp brown sugar

1 tbsp butter

1/2 tsp cinnamon

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla

1/2 cup heavy whipping cream

Caramel sauce

Directions:

Preheat oven to 375°F.

Cut tortillas into smaller circles if needed. Brush both sides with melted butter and coat with cinnamon sugar.

Fold tortillas over the bars of an upside-down oven rack or taco mold and bake 8–10 minutes, until crisp and golden. Let cool.

Add diced apples, brown sugar, butter and cinnamon to a skillet. Cook 5–7 minutes until the apples are tender and caramelized. Let cool slightly.

Beat cream cheese, powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until fluffy, then fold it into the cream cheese mixture.