Stuffed Cheesecake Fried Apple Pies combine the creamy richness of cheesecake with the warm, spiced goodness of apple pie, all wrapped in a golden, crispy shell. These indulgent treats are perfect for satisfying dessert cravings or serving as a show-stopping finish to any meal. With a luscious cheesecake filling and tender apples tucked inside a flaky crust, every bite is a delightful explosion of flavors and textures.
Why You’ll Love This Recipe
- Ultimate Comfort Dessert: Combines two beloved desserts into one irresistible treat.
- Perfect Texture Combination: Crispy exterior, creamy cheesecake filling, and tender apples.
- Customizable: Adjust the spices, fillings, or toppings to suit your preferences.
- Impressive Yet Easy: Looks fancy but is surprisingly simple to make.
- Crowd-Pleaser: Ideal for parties, potlucks, or family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Powdered sugar
- Vanilla extract
- Apple pie filling (store-bought or homemade)
- Ground cinnamon
- Pre-made pie crusts
- Egg (for egg wash)
- Oil (for frying)
- Optional: caramel sauce or powdered sugar for topping
Directions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Pies: Roll out the pie crusts and cut them into circles (use a cookie cutter or a small bowl as a guide). Spoon a dollop of cheesecake filling onto one half of each circle, followed by a spoonful of apple pie filling. Sprinkle with cinnamon.
- Seal the Edges: Fold the dough over to form a half-moon shape and press the edges together. Use a fork to crimp the edges for a secure seal.
- Chill the Pies: Place the assembled pies in the refrigerator for 15-20 minutes to firm up.
- Fry the Pies: Heat oil in a deep skillet or fryer to 350°F. Fry the pies in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
- Add Finishing Touches: Drizzle with caramel sauce or dust with powdered sugar before serving.
- Serve and Enjoy: Serve warm for the best flavor and texture.
Servings and Timing
- Servings: Makes approximately 8-10 pies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Lovers: Add mini chocolate chips to the cheesecake filling for a chocolatey twist.
- Nutty Flavor: Mix chopped pecans or walnuts into the apple filling for added crunch.
- Cinnamon Sugar Coating: Roll the fried pies in a mixture of cinnamon and sugar while still warm.
- Baked Option: Instead of frying, bake the pies at 375°F for 15-20 minutes or until golden brown.
- Savory Option: Swap the apple filling for spiced pumpkin puree or cherry pie filling for a fall-inspired variation.
Storage/Reheating
- Storage: Store leftover pies in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use homemade apple pie filling?
Absolutely! Homemade apple pie filling with fresh apples and spices can elevate the flavor even more.
Can these be made in advance?
Yes, you can assemble the pies ahead of time and refrigerate them until ready to fry or bake.
What type of oil is best for frying?
Vegetable oil or canola oil are ideal choices for frying due to their neutral flavor and high smoke point.
Can I use puff pastry instead of pie crust?
Yes, puff pastry works well for a lighter, flakier texture. Just keep in mind the frying time may vary.
How do I prevent the filling from leaking out?
Ensure the edges are sealed tightly by crimping them with a fork and avoid overfilling the pies.
Can I freeze these pies?
Yes, freeze the assembled (but unfried) pies in a single layer on a baking sheet. Transfer to a freezer-safe container and fry or bake directly from frozen.
Can I use a different filling instead of cheesecake?
Yes, you can omit the cheesecake filling and use just the apple pie filling or substitute it with custard, cream, or another fruit filling.
How do I make these gluten-free?
Use a gluten-free pie crust or make your own using gluten-free flour.
Can I add spices to the cheesecake filling?
Certainly! Cinnamon, nutmeg, or pumpkin pie spice can be added for extra flavor.
What can I serve with these pies?
Pair with vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce for an extra-special treat.
Conclusion
Stuffed Cheesecake Fried Apple Pies are the perfect blend of creamy, fruity, and crispy goodness. Whether you’re making them for a holiday dessert or just because, these handheld delights are sure to impress. Customize the fillings, experiment with toppings, and enjoy every delicious bite!
Print
Stuffed Cheesecake Fried Apple Pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10–12 pies 1x
- Category: Desserts
- Method: Fried
- Cuisine: American
Description
These Stuffed Cheesecake Fried Apple Pies combine the warm, cinnamon-spiced flavors of apple pie with creamy cheesecake in a golden, crispy shell. Perfect for a sweet treat or a holiday dessert, they’re indulgent and irresistibly delicious.
Ingredients
For the apple filling:
- 3 medium apples, peeled and diced (Granny Smith or Honeycrisp recommended)
- 2 tablespoons unsalted butter
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the cheesecake filling:
- 200 g (8 oz) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
For the dough:
- 10–12 pre-made pie crusts or homemade pie dough (rolled into circles, 4–5 inches in diameter)
For frying:
- Vegetable oil, for frying
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the apple filling
- In a skillet over medium heat, melt the butter. Add the diced apples, sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are soft.
- Add the cornstarch slurry to the skillet and cook for an additional 1-2 minutes until the mixture thickens. Remove from heat and let cool.
Step 2: Make the cheesecake filling
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
Step 3: Assemble the pies
- Roll out the pie dough circles if needed to ensure they’re about 4-5 inches in diameter.
- Place about 1 tablespoon of cheesecake filling in the center of each circle, followed by 1 tablespoon of apple filling.
- Fold the dough over to create a half-moon shape and press the edges together. Seal with a fork by pressing down along the edges.
- Chill the assembled pies in the refrigerator for 15-20 minutes to firm up.
Step 4: Fry the pies
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the pies in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Step 5: Glaze and serve
- If using the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the warm pies or dip them for a sweet finish.
- Serve warm and enjoy!
Notes
- Baking option: If you prefer not to fry, bake the pies at 375°F (190°C) for 20-25 minutes, brushing them with an egg wash before baking for a golden crust.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
- Customization: Add a splash of caramel sauce to the apple filling for extra indulgence.