Apple Pie Cheesecake Tacos
A playful dessert combining the flavors of apple pie and cheesecake in a crunchy taco-style crust, topped with whipped cream.
Ingredients
For the crust
- 1 cup Graham crackers, crushed Ensure they are finely crushed.
- 4 tablespoons Butter, melted
- 2 tablespoons Sugar Adjust based on sweetness preference.
For the filling
- 1 can Canned apple pie filling
- 1 teaspoon Ground cinnamon Sprinkle to taste.
For serving
- 1 cup Whipped cream Top generously before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, crush the graham crackers and mix with melted butter and sugar until crumbly.
- Press the mixture firmly into the bottom of a baking dish to form a crust.
- Bake the crust for about 10 minutes or until lightly golden.
- Spread the canned apple pie filling evenly over the baked crust.
- Sprinkle ground cinnamon over the apple pie filling.
Baking
- Bake the dish for another 25-30 minutes until bubbly.
- Remove from the oven and let cool slightly.
Serving
- Top with whipped cream before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.