The inspiration for these Stuffed Cheesecake Fried Apple Pies came during a quiet Sunday afternoon, the kind that begs for something sweet and indulgent. I’d just finished organizing the pantry and found a half-used roll of pie crusts, a forgotten block of cream cheese, and a couple of apples that were starting to look a little too “rustic” for snacking. That’s when the idea struck me—why not mash together two of my favorite desserts: creamy cheesecake and classic fried apple pies?
Making them felt like a cozy little adventure. My kitchen smelled like a fall festival, even though it wasn’t fall at all. The scent of apples bubbling in cinnamon and brown sugar instantly warmed up the space.
But the real magic happened when I tucked a spoonful of tangy cheesecake filling next to that caramelized apple goodness, wrapped it in golden dough, and fried them to a perfect, flaky crisp. One bite, and I knew these little hand pies were something special.
They’re nostalgic but with a fun twist. I’ve tested these on friends, family, and even a few skeptical neighbors—and every single one came back asking for more. If you love cozy, creamy, slightly tangy, and warmly spiced treats, these are going to win you over in one crispy bite.
Short Description
These stuffed cheesecake fried apple pies combine rich, creamy cheesecake filling with warm cinnamon apples, all wrapped in a golden, crispy crust and coated in cinnamon sugar—perfect for satisfying sweet cravings.
Key Ingredients
For the Apple Filling:
- 2 apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For Assembly:
- 1 pack refrigerated pie crusts, biscuit dough, or empanada wrappers
- Oil, for frying
- Cinnamon sugar (¼ cup granulated sugar + 1 tsp cinnamon)
- Optional: caramel sauce or powdered sugar for topping
Tools Needed
- Small saucepan
- Mixing bowls
- Rolling pin (if using dough)
- Fork (for sealing edges)
- Pastry brush (for sealing)
- Skillet or deep frying pan
- Slotted spoon or tongs
- Paper towels
Cooking Instructions
Step 1: Make the Apple Filling
Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg (if using). Cook for 5–7 minutes, stirring often, until apples are tender and coated in syrup.
Stir in cornstarch slurry and cook for 1–2 more minutes until the mixture thickens. Set aside to cool completely.
Step 2: Make the Cheesecake Filling
In a bowl, mix softened cream cheese, sugar, and vanilla extract until smooth and fluffy. Chill the mixture for 10–15 minutes so it’s easier to handle.
Step 3: Assemble the Pies
Roll out the pie crust or flatten biscuit dough into 4–5 inch rounds. Spoon about 1 teaspoon of cheesecake filling and 1–2 teaspoons of apple mixture into the center. Fold the dough over to form a half-moon shape. Press the edges with a fork to seal.
Tip: Brush the edges with water or an egg wash before sealing for a tighter hold.
Step 4: Fry Until Golden
Heat 1–2 inches of oil in a deep skillet to 350°F (175°C). Carefully lower the pies into the oil and fry for 2–3 minutes per side until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
Step 5: Finish & Serve
While still warm, roll the pies in cinnamon sugar until evenly coated. Serve immediately with a drizzle of caramel sauce or a dusting of powdered sugar if desired.
Why You’ll Love This Recipe
Crispy outside, creamy inside: The contrast between golden fried dough and rich cheesecake is irresistible.
Classic meets indulgent: Combines two favorite desserts in one treat.
Portable & shareable: Perfect for parties, picnics, or gifting.
Quick to make: No baking required and uses store-bought dough for ease.
Customizable: Change the filling to fit your taste—berries, peaches, or even Nutella!
Mistakes to Avoid & Solutions
1. Filling too runny?
Let both fillings cool completely before assembling. Warm filling can leak and ruin the seal.
2. Pies popping open in oil?
Make sure the edges are sealed tight with a fork and water or egg wash. Don’t overfill.
3. Oil not hot enough?
Use a thermometer to keep oil at 350°F. If too cool, pies absorb too much oil and become soggy.
4. Dough too sticky to handle?
Lightly flour your surface and hands when working with dough to prevent sticking.
5. Uneven cooking?
Fry in small batches to avoid overcrowding the pan and lowering the oil temperature.
Serving and Pairing Suggestions
– Serve warm with a scoop of vanilla bean ice cream.
– Pair with hot cider, coffee, or a caramel latte.
– Great on a dessert tray with other mini pies or cookies.
– Serve buffet-style for fall parties or cozy family brunches.
– Drizzle with warm caramel or chocolate sauce for a decadent finish.
Storage and Reheating Tips
To Store: Let pies cool completely, then refrigerate in an airtight container for up to 3 days.
To Freeze: Wrap individually in plastic wrap, then store in a zip-top bag for up to 2 months.
To Reheat (Crispy): Reheat in a 350°F oven or air fryer for 5–8 minutes. Avoid microwaving—they’ll go soggy.
To Reheat (Quick): If you’re in a rush, microwave for 15–20 seconds, then crisp in a skillet for a minute.
FAQs
1. Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 18–20 minutes or until golden brown. Brush tops with egg wash before baking.
2. What kind of apples work best?
Granny Smith for tartness or Honeycrisp for a sweet balance. Avoid soft apples like Red Delicious—they turn mushy.
3. Can I make these ahead of time?
Absolutely. Assemble the pies and refrigerate (unfried) for up to 24 hours. Fry just before serving for best texture.
4. Can I use crescent roll dough?
Yes, crescent dough works well—just seal tightly, as it’s softer than pie crust.
5. Do I need a thermometer to fry?
It helps a lot! Maintaining the right oil temperature ensures even frying and prevents greasiness.
Tips & Tricks
Chill the cheesecake filling for easier scooping and sealing.
Don’t overfill or your pies may burst open.
Use a slotted spoon to flip and remove pies from the oil.
Let pies cool slightly before tossing in cinnamon sugar—it sticks better when warm.
Use pie crusts for a flaky bite, biscuit dough for a softer texture, or empanada wrappers for extra crispness.
Recipe Variations
1. Berry Cheesecake Pies
Swap apples for 1 cup mixed berries (fresh or frozen). Cook with 2 tbsp sugar and 1 tsp lemon juice until thickened. Use same cheesecake filling.
2. Pumpkin Cheesecake Pies
Replace apple filling with ½ cup canned pumpkin, 1 tbsp brown sugar, ¼ tsp pumpkin spice. Mix with cheesecake base for a creamy fall twist.
3. Chocolate Banana Cheesecake Pies
Use sliced bananas and drizzle of melted chocolate in place of apples. Omit cinnamon sugar and dust with cocoa powder instead.
4. Nutella Cheesecake Pies
Add 1 tsp Nutella with the cheesecake filling. Use a chocolate drizzle on top and crushed hazelnuts for extra crunch.
5. Vegan Version
Use dairy-free cream cheese, plant-based pie crusts, and cook apples with coconut oil. Fry in avocado or vegetable oil.
Final Thoughts
Making these stuffed cheesecake fried apple pies feels like creating your own little pockets of joy. They’re simple enough to whip up on a weeknight yet special enough to share with company. Every bite delivers warm cinnamon apples and silky cheesecake wrapped in a crispy shell—it’s comfort food at its finest.
I like that they combine classic flavors with a touch of playful creativity. These are the kinds of recipes that spark conversations, bring people back for seconds, and leave a sweet memory behind. Keep a few tucked in the freezer—you’ll thank yourself later.
Stuffed Cheesecake Fried Apple Pies
Ingredients
For the Apple Filling:
- 2 apples Granny Smith or Honeycrisp, peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg optional
- 1 tsp cornstarch + 1 tbsp water slurry
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For Assembly:
- 1 pack refrigerated pie crusts biscuit dough, or empanada wrappers
- Oil for frying
- Cinnamon sugar ¼ cup granulated sugar + 1 tsp cinnamon
- Optional: caramel sauce or powdered sugar for topping
Instructions
- Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring often, until apples are soft and syrupy. Stir in the cornstarch slurry and cook 1–2 more minutes until thick. Let cool.
- Mix cream cheese, sugar, and vanilla until smooth. Chill for 10–15 minutes to firm up.
- Flatten dough into 4–5 inch rounds. Add 1 tsp cheesecake filling and 1–2 tsp apple filling in the center. Fold into a half-moon and seal edges with a fork.
- Heat 1–2 inches of oil to 350°F (175°C). Fry pies 2–3 minutes per side until golden. Drain on paper towels.
- Roll warm pies in cinnamon sugar. Serve plain or top with caramel drizzle or powdered sugar.
