Recipe: INGREDIENTS: 6 flour Tortillas 1 cup graham cracker crumbs 1/2 tsp ground Cinnamon 1/4 cup unsalted butter, melted FOR THE CHEESECAKE FILLING: 1 cup of heavy cream 1 cup of cream cheese, softened 1/4 cup of powdered sugar 1 tsp lemon zest 1 tsp vanilla extract FOR THE HOMEMADE APPLE FILLING: 4 medium apples diced to small cubes (Make sure that you peel the apples) 1/3 cup of brown sugar 2 tbsp of softened butter 3 tbsp of water 2 tbsp of cornstarch 2 tbsp of water 1 tsp of ground cinnamon A little tiny pinch of nutmeg PS: If you don’t have time to prepare the filling you can just use one can of apple pie filling DIRECTIONS: STEP 1: preheat the oven to 400 degrees F STEP 2: combine and set aside graham cracker crumbs and cinnamon in a medium bowl STEP 3: To get around 24-30 shells, cut 4 rounds out of each tortilla shell with a cookie cutter Then I dip each one into molten butter, then covered with graham mixture STEP 4: flip the upside-down muffin tin and set the strips of tortilla

between the muffin cups STEP 5: baked for 10 minutes until the brown is just perfect Let the pan cool STEP 6: melt the butter in a medium-sized pan and add the apples, brown sugar, spices, and 3 tablespoons of warm water STEP 7: cook over medium-high heat, for around 5 to 6 minutes or until the mixture is very soft and tender STEP 8: mix well the cornstarch and 2 teaspoons of water into a small dish Then I add it to the pan and continue cooking until the apples are moist, and the filling thickens for around 5 more minutes STEP 9: Using medium speed to beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes until it thickens I put it for thirty min in the freezer, and I move to a bag for piping STEP 10: Place the cream cheese filling into the taco shells and finish with a half teaspoon of apple pie filling STEP 11: For the topping, sprinkle with graham cracker crumbs ENJOY!