Air Fryer Apple Pie Cheesecake Tacos

Start by making the cheesecake filling: In a food processor, blend the cream cheese, vanilla extract, apple pie spice, heavy whipping cream, 6 Tbsp of the granulated sugar, and ½ a cup the apple pie filling together - until fully blended.
Cover and set the cheesecake filling in the fridge while you make the “taco shells.” Additionally, set the remaining apple pie filling aside as well! You’ll need both of these later for filling and topping the tacos!
Place one tortilla on a flat surface. Using a biscuit cutter (or even a small drinking glass), cut three circles in the tortilla, careful not to overlap. Repeat with each tortilla until you have 15 small circles.
Preheat the air fryer to 350 degrees F, air fryer setting.
Fold a piece of foil into three separate sections, pinching the ends to make a sort of “ taco holder.” Place the foil inside the air fryer basket.
In a small bowl, crack one egg. In a separate bowl, mix the graham cracker crumbs, cinnamon, and remaining granulated sugar.
Dip a tortilla circle into the egg, letting any excess drip off in the egg bowl. Then dip it into the graham cracker crumb mixture, making sure it’s fully coated.
Without touching the sides together, fold the sides up together like a taco shell.
Place the folded tortilla into one of the sections you made in the foil. Repeat until you have 4-6 taco shells sitting in the foil. None of which should overlap, but it is ok if they touch.
Place the foil into the air fryer basket, cook for about 8-12 minutes.
When they are golden brown and crispy, you can remove them from the heat and place them on a cookie rack to cool. Repeat until you’ve cooked all of the tortillas!
Allow the shells to cool completely.
Fill each one with 1-2 Tbsp of the cheesecake filling. Then, top each one with 1-2 Tsp of the remaining apple filling.
Sprinkle with additional cinnamon & sugar, then drizzle with caramel!

Air Fryer Apple Pie Cheesecake Tacos

Description

Ingredients

Instructions

Equipment

Nutrition