Caramel Apple Cheesecake Tacos
Cinnamon graham cracker coated tortillas, cream cheese filling , caramel topping and cool whip
Servings 8 People
Calories 228kcal
Equipment
- OVEN
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
Ingredients
Taco Shells
- 8 4 inch Flour Tortillas Cut out of 8 or 10 inch tortillas or street taco tortillas
- ¼ cup Butter Melted
- ¼ cup Brown Sugar
- ½ cup Graham Cracker Crumbs
Cheesecake Filling
- 1 8oz block Cream Cheese Room Temperature
- 1 cup Confectioners (Powdered Sugar)
- 1 teaspoon Vanilla Extract
- 1 8 oz. tub Cool Whip Plus more for garnish
Apple Pie Topping
- 1 21 oz. can Apple Pie Topping
- 1 tsp. Cinnamon
Garnish
- Caramel Topping
- Additional Cool Whip or Whipped Cream
Instructions
- Pre-Heat Oven to 400°
- Cut tortillas into 4 inch circles - Use a glass or large round cookie cutter
- Melt Butter -pour in pie pan or dish that tortillas can be dipped in
- Dip tortillas in Butter
- In a separate dish combine brown sugar and graham cracker crumbs -dip tortillas coating well .
- Fold between inverted cupcake pans - bake for 10-12 minutes until golden brown
Cheesecake Filling
- Beat cream cheese, powdered sugar and vanilla extract with electric mixer on medium high. Fold in Cool Whip. Put in freezer for 10-15 minutes to allow to firm up.
- Apple Topping
- In a Food Processor pulse apple topping and cinnamon until apples are bite size.
Filling Tacos
- Spread cheesecake mixture into shells , top with apple topping
- Garnish with caramel topping and additional cool whip
- Serve and enjoy .
