Add the cream cheese, vanilla extract, apple pie spice, heavy whipping cream, 6 tablespoons of granulated sugar, and 1/2 cup of apple pie filling to a food processor. Blend until smooth and fully combined.

Cover the cheesecake filling and refrigerate it while preparing the taco shells. Set the remaining apple pie filling aside for assembling the tacos.

Place one tortilla on a flat work surface. Using a biscuit cutter or small drinking glass, cut three circles from the tortilla without overlapping them. Repeat with the remaining tortillas to make approximately 15 circles.

Preheat the air fryer to 350°F.

Fold a piece of aluminum foil into separate sections that can support the tortillas in a taco shape. Pinch the ends as needed to create a simple taco holder that fits safely inside your air fryer basket.

Crack the egg into a small bowl and beat lightly. In a separate bowl, combine the graham cracker crumbs, cinnamon, and remaining granulated sugar.

Dip one tortilla circle into the egg, allowing the excess to drip away. Coat it thoroughly with the graham cracker mixture.

Gently fold the tortilla into a taco-shell shape without pressing the two sides together. Place it into one section of the foil holder.

Repeat with another 4–6 tortilla circles, depending on the size of your air fryer. Avoid overlapping the shells.

Air fry for approximately 8–12 minutes at 350°F, or until the shells are crisp and golden brown. Cooking times can vary between air fryer models, so begin checking them early.

Carefully transfer the shells to a wire rack and allow them to cool completely. Repeat with the remaining tortilla circles.

Once completely cool, fill each shell with 1–2 tablespoons of cheesecake filling. Top with 1–2 teaspoons of the reserved apple pie filling.

Finish your Air Fryer Apple Pie Cheesecake Tacos with a light sprinkle of cinnamon sugar and a drizzle of caramel sauce.

Serve promptly for the best combination of crisp shells and creamy filling.