Directions

• Place the can of Apple pie filling in the refrigerator to chill.
• Pre-heat oven to 400 degrees.
• Melt butter in a microwave safe bowl for about 30 seconds, stir until melted and set aside.
• In a bowl, combine the sugar and cinnamon and stir well to mix.
• Using a large biscuit/cookie cutter, cut out rounds from the tortillas (about 2 rounds each Tortilla).
• Dip the Tortilla cut outs into the melted butter, and then dip them in the cinnamon sugar mixture.
• Turn a muffin pan upside down and place the tortillas between the muffin cups.
• Bake for 10 minutes, and let cool on the bottom of the muffin tin.
• Remove all the taco shells from the back of the muffin tin, when cool to the touch, and place on a wire rack to finish cooling.
• Mix the cream cheese until it is light and fluffy.
• Add the heavy cream, lemon zest and vanilla and mix well, to make sure all ingredients are well blended.
• Add the powdered sugar a little at a time, mixing between each addition.
• Scrape down the sides of the bowl and mix again for 2 minutes on medium speed, until completely blended smooth, and thickened.
• Place the cheesecake mixture in the refrigerator for 1 hour to chill.
• After the shells are cool and the cheesecake is chilled, transfer the cheesecake to a piping bag.
• Pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
• Top with a teaspoon of Apple Pie Filling and sprinkle with remaining cinnamon sugar mixture.