Cheesecake Tacos

 Cherry cheesecake tacos are a delicious twist on a classic. Fried flour tortillas alongside homemade cheesecake filling and cherry pie filling on top.

 

Filling Ingredients:

1 (8-ounce) package of cream cheese, softened

⅓ cup powdered sugar

2 teaspoons vanilla extract

8-ounce tub Cool Whip

1 (21-ounce) can of cherry pie filling

 

Taco Shell Ingredients:

18 street taco-size flour tortillas

Vegetable oil or shortening for frying 4 cups

1 cup granulated sugar

3 teaspoons ground cinnamon

 

In a large stockpot or Dutch oven, heat the oil to 350°F.

In a medium mixing bowl, thoroughly combine cream cheese, powdered sugar, and vanilla extract.

Beat in the Cool Whip until the mixture is smooth and fluffy.

 

Transfer the mixture to a gallon-sized Ziploc bag or a piping bag fitted with Tip #1M. Place in the refrigerator to keep cool while you prepare the taco shells.

 

Whenever the oil reaches a precise temperature of 350°F, it's time to fry the taco shells.

Pinch two sides of a tortilla together to form a folded taco shape with long-handled tongs (to keep your hands away from the oil). Submerge the tortilla in the oil, holding the sides together, and fry for 1-2 minutes.

The tortilla will begin to bubble. If you lose your grip on the tongs, simply fold the taco back in half and keep it submerged to evenly brown the inside and outside.

 

Remove the tortilla from the oil and place it directly in the tray with the cinnamon sugar.

 

Sprinkle the cinnamon sugar evenly over the tortilla (inside and out), then place it on a paper-towel-lined inverted muffin tin to help the taco shells retain their shape while cooling.

Whenever the taco shells are cool enough to handle, pipe a line of cheesecake filling down the center of each taco.

3-4 cherries (and sauce) from the can of pie filling on top.