Shells

Cup of Yum
1. Preheat the oven to 375 degrees F.
2. Use a 4-inch cookie cutter and cut the middle of each flour tortilla.
3. In a shallow bowl, add the graham crackers, powdered sugar, and cinnamon. Stir until combined.
4. Brush each tortilla, on both sides, with butter.
5. Coat the buttered tortilla shell with the graham cracker mixture.
6. Place on the cupcake pan upside down and place the shell between two cavities to form the taco.
7. Place in the preheated oven and bake for 8-10 minutes.
8. Let the shells cool completely before transferring them to a cooling rack and proceed to make the next batch of the shells.

Apple Pie Filling

1. Place the diced apples into a large mixing bowl.
2. Add the sugar, lemon juice, cinnamon, vanilla and nutmeg. Mix well.
3. Pour the apples into a saucepan and add ½ cup of water.
4. Place over medium heat and let the mixture come up to a boil and reduce to a simmer. Simmer for 7 minutes while stirring.
5. Add the cornstarch with 2 tablespoons of hot water and stir to make a slurry.
6. Bring the mixture back up to boiling and pour the cornstarch slurry into the apple mixture while mixing.
7. Continue cooking until the pie filling reaches the desired thickness.
8. Take off the heat and cool completely before adding to the tacos.

Cheesecake Filling

1. In a large bowl, add the cream cheese. Beat with a hand mixer on medium speed until creamy.
2. Add in the heavy cream, powdered sugar, cheesecake instant pudding mix, and vanilla extract. Beat on low speed until the heavy cream and powdered sugar is incorporated. Turn the mixture to medium and beat until fluffy.
3. Scoop the cheesecake filling into a disposable pipping bag. Cut a medium size hole in the tip of the piping bag.
4. Assembling the Cheesecake Tacos
5. Place the cooled shells on a serving plate.
6. Pipe a strip or two of cheesecake filling evenly into each shell.
7. Add two spoonfuls of the cooled apple pie filling to each taco.
8. Serve and enjoy!