Stuffed Cheesecake Apple Pies

This indulgent stuffed cheesecake apple pie recipe combines two beloved desserts into one irresistible handheld treat. The contrast between the tangy cream cheese, sweet spiced apples, and crispy fried crust creates a perfect balance of flavors and textures that will have everyone asking for seconds.

I first made these for my daughter's birthday when she couldn't decide between apple pie and cheesecake. The combination was such a hit that they've become our signature dessert for special gatherings and holiday celebrations.

Ingredients

Apple Filling

• Granny Smith or Honeycrisp apples: choose firm varieties that hold their shape when cooked
• Butter: creates richness and helps apples soften perfectly
• Brown sugar: adds depth of caramel flavor that white sugar lacks
• Cinnamon: the classic apple pie spice that creates warm aroma
• Nutmeg: enhances the other spices with its subtle complexity
• Cornstarch slurry: thickens the filling to prevent leakage during frying

Cheesecake Filling

• Cream cheese: use full fat for the richest flavor and creamiest texture
• Sugar: balances the tanginess of the cream cheese
• Vanilla extract: use pure extract for the best flavor profile

Assembly

• Refrigerated pie crusts: the quickest option for consistent results
• Frying oil: choose neutral oils with high smoke points like vegetable or canola
• Cinnamon sugar: coats the exterior for extra sweetness and spice
• Optional toppings: customize with caramel sauce or powdered sugar for extra decadence

Step-by-Step Instructions

Prepare Apple Filling

Step 1:

Melt butter in a pan over medium heat ensuring it doesn't brown. Add your peeled and diced apples then sprinkle with brown sugar, cinnamon, and nutmeg. Cook for a full 5 to 7 minutes, stirring occasionally until apples are tender but still hold their shape. The mixture should be fragrant and syrupy.

Step 2:

Add the cornstarch slurry and continue cooking for another 1 to 2 minutes, stirring constantly until the mixture thickens noticeably. Remove from heat and allow to cool completely before using.

Make Cheesecake Filling

Step 1:

In a medium bowl, combine softened cream cheese, sugar, and vanilla extract. Beat until completely smooth with no lumps remaining. The texture should be creamy but firm enough to hold its shape.

Step 2:

For easier handling, chill the mixture in the refrigerator for at least 15 minutes before assembling the pies.

Assemble The Pies

Step 1:

Roll out your dough of choice to approximately 4 to 5 inch circles on a lightly floured surface. Place a generous tablespoon of the chilled cheesecake filling slightly off center on each dough circle, then top with a tablespoon of the cooled apple filling. Avoid overfilling which can cause leakage.

Step 2:

Fold the dough over to create a half moon shape and press the edges firmly with your fingers before crimping with a fork to ensure a tight seal. If the edges aren't sticking, brush with a small amount of water or egg wash.

Fry To Golden Perfection

Step 1:

Heat oil to 350°F in a heavy bottomed skillet or dutch oven. The oil should be about 1 to 2 inches deep for proper frying.

Step 2:

Carefully place 2 to 3 pies in the hot oil, being careful not to overcrowd the pan. Fry each side for 2 to 3 minutes until they reach a deep golden brown color. Monitor the temperature between batches to maintain consistent cooking.

Step 3:

Remove with a slotted spoon and place on paper towels to drain excess oil.

Finish With Sweet Coating

Step 1:

While the pies are still warm but not too hot to handle, gently toss them in cinnamon sugar mixture until evenly coated. The residual heat helps the sugar mixture adhere better to the surface.

Step 2:

Serve immediately for the best texture and flavor experience, or add optional toppings like caramel sauce or a light dusting of powdered sugar.

The first time I made these pies, I accidentally added too much cinnamon to the sugar coating, but that happy accident became our family's preferred version. We now double the cinnamon in the coating for an extra spicy kick that complements the creamy filling beautifully.

Make Ahead Options

You can completely assemble these pies and freeze them for up to 3 months before cooking. Place the assembled uncooked pies on a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag. When ready to enjoy, fry directly from frozen adding about 2 minutes to the cooking time per side. This makes them perfect for preparing before holidays or special events when time is limited.

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Flavor Variations

For a caramel apple cheesecake version, add 2 tablespoons of caramel sauce to your apple filling while cooking. You can also experiment with different fruit fillings like peaches, cherries, or blueberries using the same basic technique. For an adult version, try adding a tablespoon of bourbon to the apple filling for sophisticated depth of flavor that pairs wonderfully with the tangy cheesecake element.

Serving Suggestions

These pies are delicious on their own but become truly special when served warm with a scoop of vanilla ice cream. The contrast between the hot crispy pie and cold creamy ice cream creates a memorable dessert experience. For breakfast or brunch, pair with coffee or hot apple cider. If serving as part of a dessert table, cut smaller pies and arrange on a platter with other miniature desserts for an impressive display.

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Recipe FAQs

→ Can I bake these apple pies instead of frying them?

Yes, you can bake these instead of frying. Brush the assembled pies with egg wash and bake at 375°F for about 15-20 minutes or until golden brown. The texture will be different than fried - more like a traditional pie crust rather than the flaky, crispy exterior you get from frying.

→ How long can I store leftover cheesecake apple pies?

Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer for 5-7 minutes to restore some crispness. Note that the texture won't be as crispy as freshly made pies.

→ What type of apples work best for the filling?

Granny Smith and Honeycrisp apples are recommended because they offer different benefits. Granny Smith provides tartness and holds its shape well during cooking, while Honeycrisp offers natural sweetness and a pleasant texture. You could also use Braeburn or Pink Lady apples as alternatives.

→ Can I make these pies ahead of time?

Yes, you can assemble the pies completely, then freeze them uncooked on a baking sheet until solid. Transfer frozen pies to a freezer bag and store for up to 3 months. When ready to serve, fry them directly from frozen, adding a few extra minutes to the cooking time.

→ What can I use instead of refrigerated pie crusts?

You have several alternatives to refrigerated pie crusts. Biscuit dough or empanada wrappers work well as mentioned in the recipe. You could also use puff pastry sheets, cut into circles, or make a simple homemade pie dough if you prefer. Each option will provide a slightly different texture to the final product.

→ How do I know when the oil is at the right temperature for frying?

If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it. The dough should sizzle gently and rise to the surface within a few seconds. If it browns too quickly, the oil is too hot. If it takes longer than a few seconds to start bubbling, the oil needs to heat more.