Stuffed Cheesecake Fried Apple Pies are the ultimate dessert indulgence, combining warm cinnamon apples, creamy cheesecake filling, and golden, crispy pastry in one irresistible handheld treat. I love how every bite is filled with rich flavor and satisfying textures — it’s like a fusion of apple pie and cheesecake, fried to perfection.
Why You’ll Love This Recipe
I enjoy making these stuffed pies because they’re easy to prep, totally crowd-pleasing, and deliver maximum flavor with minimal effort. The cheesecake filling adds a decadent twist to the classic apple pie, and the crispy, golden crust gives that perfect crunch. I serve them warm for a comforting finish or chill them for a cool contrast — either way, they’re always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated pie dough or pastry sheets
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
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Apple pie filling (store-bought or homemade)
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Ground cinnamon
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Granulated sugar
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Egg (for egg wash)
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Oil for frying
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Optional: caramel sauce for drizzling
directions
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I start by mixing the softened cream cheese with powdered sugar and vanilla until smooth — this is the cheesecake layer.
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On a floured surface, I roll out the pie dough and cut it into circles or rectangles, depending on the look I want.
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I spoon a small amount of cheesecake mixture in the center of each dough piece, followed by a spoonful of apple pie filling.
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I fold the dough over to create a pocket, pressing the edges with a fork to seal tightly.
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I brush the tops with an egg wash to help them brown nicely during frying.
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In a deep skillet, I heat oil to 350°F and fry the pies in batches until golden brown on both sides, about 2–3 minutes per side.
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Once cooked, I drain them on paper towels and immediately toss them in a cinnamon-sugar mixture for extra flavor.
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I let them cool slightly before serving. Sometimes I drizzle caramel sauce over the top for a sweet finish.
Servings and timing
This recipe makes about 6 to 8 pies, depending on the size, and takes around 35 minutes total — 15 minutes prep and 20 minutes for cooking/frying.
Variations
I sometimes add a bit of nutmeg or allspice to the apple filling for a spicier twist. If I want something more tropical, I’ve swapped the apple pie filling for pineapple or peach. For a shortcut, I’ve also used crescent roll dough instead of pie dough, which makes the process even faster.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in an air fryer or oven at 350°F for about 5–7 minutes to restore the crispiness. I avoid the microwave because it can make the crust soggy.
FAQs
Can I bake these instead of frying?
Yes, I’ve baked them at 375°F for 20–25 minutes until golden brown. They’re not as crispy as fried, but still delicious.
Do I need to chill the cheesecake mixture first?
It’s not required, but I’ve found chilling it helps with easier filling and less mess during assembly.
Can I make these ahead of time?
I sometimes assemble the pies and freeze them uncooked. When ready to serve, I fry them straight from frozen, just adding a few extra minutes to the cook time.
What oil should I use for frying?
I prefer neutral oils with a high smoke point, like canola or vegetable oil, for best results.
Can I use homemade apple filling?
Absolutely — I often make my own with chopped apples, sugar, cinnamon, and a touch of lemon juice cooked down until tender.
Conclusion
Stuffed Cheesecake Fried Apple Pies are one of my favorite go-to desserts when I want something cozy, sweet, and satisfying. They’re easy to make, fun to serve, and always gone within minutes. Whether I’m cooking for a gathering or treating myself, these little pies never disappoint.
Print
Stuffed Cheesecake Fried Apple Pies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 pies
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Description
Stuffed Cheesecake Fried Apple Pies are crispy handheld desserts filled with a rich cheesecake mixture and warm cinnamon apples, offering a fusion of apple pie and creamy cheesecake flavors in each bite.
Ingredients
- 1 package refrigerated pie dough or pastry sheets
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup apple pie filling (store-bought or homemade)
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
- 1 egg, beaten (for egg wash)
- Oil for frying (canola or vegetable recommended)
- Optional: caramel sauce for drizzling
Instructions
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth to create the cheesecake layer.
- Roll out pie dough on a floured surface and cut into circles or rectangles.
- Spoon a small amount of cheesecake filling in the center of each dough piece, then top with apple pie filling.
- Fold the dough over to form a pocket and seal the edges with a fork.
- Brush tops with beaten egg for browning.
- Heat oil in a deep skillet to 350°F and fry the pies in batches, about 2–3 minutes per side, until golden brown.
- Drain on paper towels and toss in a mixture of cinnamon and sugar while warm.
- Let cool slightly before serving and optionally drizzle with caramel sauce.
Notes
- Add nutmeg or allspice to apple filling for extra flavor.
- Try pineapple or peach filling for a fruity variation.
- Use crescent roll dough for a quicker option.
- Store in the fridge for up to 3 days; reheat in air fryer or oven.
Nutrition
- Serving Size: 1 pie
- Calories: 330
- Sugar: 16g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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