Equipment Needed
- Muffin tin (for shaping taco shells)
- Small saucepan
- Mixing bowls (one medium, one small)
- Hand mixer or stand mixer
- Skillet
- Pastry brush (or clean fingers)
- Cooling rack
Step-by-Step Instructions
First, we need to create our sweet, crisp taco shells. Preheat your oven to 375°F (190°C). In a small bowl, mix together the ½ cup of granulated sugar and 2 teaspoons of cinnamon. Lightly brush both sides of each small tortilla with water (I just use my fingers), then dredge each one thoroughly in the cinnamon-sugar mixture, pressing gently so it adheres. Drape each coated tortilla over two bars of an inverted muffin tin to form a taco shell shape. Bake for 8-10 minutes, until they are golden brown and firm. Let them cool completely on the tin—they’ll crisp up as they cool. I learned the hard way that trying to move them while warm leads to sad, cracked shells.
While the shells bake and cool, make your fillings. For the cheesecake filling, in a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until completely smooth and fluffy. In a separate small bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Be careful not to overmix and deflate the air you just whipped in. Cover this and refrigerate until you’re ready to assemble.
Now, for the spiced apples. Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and the remaining ½ teaspoon of cinnamon. Cook, stirring occasionally, for about 6-8 minutes, until the apples have softened slightly but still have a bit of bite. You want them tender-crisp, not applesauce. Take them off the heat and let them cool for a few minutes. You want them warm, not piping hot, when you assemble the tacos so they don’t melt the cool cheesecake filling.(See the next page below to continue…)