1-Step 1: Prepare Your Workspace and Oven Start by preheating your oven to 400°F. This temperature ensures the tortilla shells bake quickly and evenly, developing that perfect crunch without becoming overly dark. While the oven heats, gather all your ingredients and tools, including a round cookie cutter (about 3 inches in diameter), a muffin tin, mixing bowls, and a piping bag for the filling.

2-Step 2: Create the Graham Cracker Coating In a shallow bowl, combine 1 cup of graham cracker crumbs with 1/2 teaspoon of cinnamon. Mix them together thoroughly so the cinnamon is evenly distributed throughout the crumbs. This mixture will give your taco shells that signature cheesecake crust flavor that pairs so beautifully with the apple topping.

3-Step 3: Cut and Shape the Tortilla Rounds Take your 6 flour tortillas and cut 4-5 rounds from each one using your cookie cutter or a glass with a similar diameter. You should end up with 24-30 rounds total. Don’t worry about the scraps; you can save them for making cinnamon sugar tortilla chips later. Working with one round at a time, dip each tortilla circle into the 1/4 cup of melted butter, making sure both sides get lightly coated. Then press each buttered round into the graham cracker-cinnamon mixture, coating both sides completely.

4-Step 4: Form and Bake the Taco Shells Here’s where the magic happens. Flip your muffin tin upside down and place each coated tortilla round between two muffin cups, draping it over the gap to create a taco shell shape. The upside-down muffin tin acts as a mold, helping the tortillas maintain that curved shape as they bake. Bake for 10 minutes until the shells are golden brown and crisp. Let them cool completely in the pan; they’ll continue to crisp up as they cool.

5-Step 5: Prepare the Homemade Apple Filling While the shells bake and cool, start on your apple filling. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add your 3-4 medium diced apples (peeled, cored, and cut into 1/4-inch cubes), 1/3 cup brown sugar, 3 tablespoons water, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cook this mixture over medium-high heat for 4-6 minutes until the apples begin to soften but still hold their shape. In a small bowl, whisk together 1 tablespoon plus 1 teaspoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Pour this into the simmering apple mixture while stirring constantly. Continue cooking for 4-5 minutes until the filling thickens noticeably. Remove from heat and let it cool completely before using.

6-Step 6: Make the Cheesecake Filling In a mixing bowl, combine 1 cup of softened cream cheese, 1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Beat this mixture on medium speed for about 2 minutes until it becomes thick and creamy. The filling should hold its shape when you lift the beaters. Transfer the mixture to the refrigerator to chill for 30 minutes, which helps it set up for easier piping. Once chilled, transfer the filling to a piping bag fitted with a large round or star tip.

7-Step 7: Assemble Your Apple Pie Cheesecake Tacos Now comes the fun part! Take your cooled taco shells and pipe the cheesecake filling into each one, filling them about three-quarters full. Top each taco with about 1/2 teaspoon of your cooled apple filling. For an extra touch of flavor and presentation, sprinkle some additional graham cracker crumbs over the top. Serve immediately for the best texture experience.