Step 1: Make the Cinnamon-Sugar Taco Shells

1. Preheat oven to 375°F (190°C).
2. Cut tortillas into taco-size rounds (optional) or leave whole.
3. Brush both sides lightly with melted butter.
4. Mix sugar and cinnamon; sprinkle generously on both sides.
5. Drape tortillas over the oven rack or taco molds to form a taco shape.
6. Bake 8–10 minutes, until golden and crisp.
7. Cool completely—they will firm up as they cool.

Step 2: Prepare the Apple Filling

1. Melt butter in a skillet over medium heat.
2. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
3. Cook 6–8 minutes, stirring, until apples soften.
4. Stir in vanilla.
5. Add cornstarch slurry; cook 1–2 minutes until thick and glossy.
6. Remove from heat and let cool to warm/room temperature.

Step 3: Make the Cheesecake Filling

1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip cream to stiff peaks.
3. Gently fold whipped cream into the cream cheese mixture until light and fluffy.
4. Chill 20–30 minutes for best piping consistency.

Step 4: Assemble the Tacos

1. Spoon or pipe cheesecake filling into each shell.
2. Top with warm apple filling.
3. Finish with caramel drizzle, powdered sugar, or nuts as desired.