5 – 8 inch Tortillas – about 20 count
1 cup of graham cracker crumbs
1/2 cup of butter – melted
16 ounces of cream cheese – softened
1/2 cup of heavy cream
1 teaspoon of lemon zest
1 teaspoon of Vanilla
1 1/2 cups of powdered sugar
1 – 21 ounce can of Cherry Pie Filling
Taco “Shell” Directions
Place the can of Cherry pie filling in the refrigerator to chill.
Preheat oven to 400 degrees.
Melt butter in the microwave and set aside.
Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
Dip the tortilla cut outs into the melted butter and then into the graham cracker crumbs.
Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
Bake for 10 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)
In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
Add the heavy cream, lemon zest, 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.
Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs. Enjoy!