If you’ve ever craved a dessert that’s as nostalgic as it is irresistible, Stuffed Cheesecake Fried Apple Pies are about to become your new obsession. Imagine tender, golden-fried pastry filled with creamy cheesecake and fragrant apple cinnamon filling, then rolled in sweet cinnamon sugar—these mini pies are practically begging to be shared (or savored all to yourself). They’re a triumphant mash-up of classic American pie and dreamy cheesecake, perfect for holidays, potlucks, or any day that calls for comfort food with a little extra sparkle.
Ingredients You’ll Need
All you need are a few straightforward yet magical ingredients to whip up Stuffed Cheesecake Fried Apple Pies. Each one plays a special role, creating the perfect balance of crunch, creaminess, and cozy apple flavors in every bite.
- Refrigerated pie crusts: These are the flaky, buttery base that make prep quick without compromising that classic pie texture.
- Apple pie filling (chopped): Soft, spiced apples bring sweetness and moisture; chopping them ensures even filling in every mini pie.
- Ground cinnamon: Just the right amount adds warmth and real autumnal vibes to the filling and finishing sugar.
- Cream cheese (softened): This is the secret to the ultra-creamy, tangy cheesecake layer inside each pie.
- Powdered sugar: Blends seamlessly with the cream cheese for a smooth, sweet cheesecake filling.
- Vanilla extract: A splash of vanilla enhances the cheesecake’s flavor with a sweet, aromatic note.
- Egg (beaten): Used for the egg wash, it helps the pies turn out golden and shiny when fried.
- Oil for frying (vegetable or canola): Choose an oil with a high smoke point to ensure perfectly crisp, golden pies.
- Granulated sugar: Essential for tossing the warm pies and creating that irresistible, sparkly cinnamon sugar coating.
How to Make Stuffed Cheesecake Fried Apple Pies
Step 1: Prepare the Apple and Cheesecake Fillings
In a small bowl, stir together your chopped apple pie filling and ½ teaspoon of cinnamon. This instantly wakes up the apple flavor and fills your kitchen with that classic bake-shop aroma. In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until completely smooth—no lumps allowed! These two fillings are the stars of the show, each bringing their own magic.
Step 2: Roll and Cut the Pie Crusts
Lightly flour your work surface and roll out the refrigerated pie crusts until they’re even. Then, using a cookie cutter or an upside-down glass, cut out circles about 4 to 5 inches across. Don’t worry if they’re not perfect—rustic pies have just as much charm, if not more. Gather the scraps, reroll, and cut so nothing goes to waste.
Step 3: Fill and Seal the Mini Pies
Take each dough circle and spoon about 1 teaspoon of cheesecake filling plus 1 teaspoon of apple cinnamon filling right in the center. Carefully fold the dough over to create a half-moon shape, gently stretching if needed. Press the edges tightly with a fork to seal—this not only locks in the gooey goodness but gives your pies that classic crimped look.
Step 4: Egg Wash and Prep for Frying
Brush each stuffed pie lightly with the beaten egg. This helps them fry up extra golden and guarantees that lovely sheen once cooked. Arrange the pies on a tray while you heat the oil.
Step 5: Fry Until Golden and Delicious
Pour about two inches of oil into a deep skillet and heat to 350°F (175°C). To test if it’s ready, carefully drop in a bit of dough—it should sizzle right away. Fry the pies in batches, turning once, for 2–3 minutes per side, until they are beautifully golden. Remove them with a slotted spoon and let them drain on paper towels to get rid of any excess oil.
Step 6: Cinnamon Sugar Finishing Touch
In a small bowl, mix the granulated sugar with another ½ teaspoon of cinnamon. While the pies are still warm, gently toss them in the cinnamon sugar mixture. This coating takes the Stuffed Cheesecake Fried Apple Pies over the top, adding crunch and that classic apple-pie finish.
How to Serve Stuffed Cheesecake Fried Apple Pies
Garnishes
The finishing flourish can transform your pies! Try a light dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of freshly whipped cream. For a festive twist, sprinkle a little extra cinnamon on top—your guests will swoon before they even take the first bite.
Side Dishes
Stuffed Cheesecake Fried Apple Pies pair beautifully with a scoop of vanilla ice cream; the contrast of cold creaminess against the warm pie is dreamy. You can also serve them alongside a comforting cup of spiced chai or hot apple cider for a cozy afternoon treat.
Creative Ways to Present
If you’re serving at a party, stack these mini pies in a rustic basket lined with parchment for a picnic vibe, or plate each one with a swirl of caramel and a mint sprig for a more elegant touch. They also look fantastic arranged on a wooden board with cinnamon sticks and apple slices—it’s a showstopper centerpiece that disappears fast!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pies to an airtight container. They’ll keep well at room temperature for a day; after that, pop them in the fridge for up to three days. Just make sure they’re completely cooled before storing to prevent sogginess.
Freezing
If you want to get ahead on party prep (or curb future cravings!), you can freeze the pies after frying. Let them cool, then freeze in a single layer on a baking sheet. Once solid, move them to a freezer-safe bag. They’ll keep up to two months and can be warmed up whenever you need an indulgent, homemade treat.
Reheating
The best way to bring your Stuffed Cheesecake Fried Apple Pies back to life is in the oven or air fryer. Bake on a parchment-lined tray at 350°F for about 8–10 minutes until heated through and crisp again. The microwave works in a pinch but won’t keep the pastry crisp.
FAQs
Can I use homemade apple pie filling instead of canned?
Absolutely! If you have an apple filling you love, go for it. Just chop your apples small, and make sure the mix isn’t too liquidy so your pies seal properly and fry up crisp.
What’s the best way to keep the pies from opening during frying?
Press the edges closed very firmly with a fork, and don’t overfill. Sealing well with an egg wash around the edges also acts as edible glue to keep everything tucked in.
Can I bake these instead of frying?
Yes! Brush the pies with the egg wash and bake at 400°F for 15–18 minutes until golden brown. They’ll miss a bit of that classic fried crunch, but they’re still delicious and a little lighter.
Is there a gluten-free version of this recipe?
You can absolutely use your favorite gluten-free pie crust. Check that your apple pie filling and all other ingredients are gluten-free, and adjust rolling the dough as some gluten-free crusts are more delicate.
What oil works best for frying?
Vegetable or canola oil are your best bets since they both have high smoke points and a neutral flavor that lets the flavor of the Stuffed Cheesecake Fried Apple Pies shine. Avoid strong flavored oils or those with low smoke points.
Final Thoughts
There’s just so much joy packed into every bite of these Stuffed Cheesecake Fried Apple Pies that I can’t help but smile when I make (and eat) them. If you’re ready for a dessert that hits all the right notes of cozy, creamy, and perfectly sweet, give this recipe a go—you’ll want to keep a secret stash just for yourself! Happy frying!
Print
Stuffed Cheesecake Fried Apple Pies Recipe
- Total Time: 35 minutes
- Yield: 8 mini pies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Stuffed Cheesecake Fried Apple Pies that offer a crispy exterior with a creamy, sweet interior. Perfect for a fall dessert or a special treat any time of the year!
Ingredients
For the Pies:
- 1 package refrigerated pie crusts (2 crusts), softened
- 1 cup apple pie filling, chopped
- ½ teaspoon cinnamon
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Oil for frying (vegetable or canola)
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Fillings: Mix chopped apple pie filling with cinnamon. In a separate bowl, combine cream cheese, powdered sugar, and vanilla until smooth.
- Assemble the Pies: Roll out pie crusts, cut into circles. Fill each circle with cheesecake and apple fillings, fold, and seal edges.
- Fry the Pies: Heat oil, fry pies until golden brown on both sides. Drain on paper towels.
- Coat with Cinnamon Sugar: Toss warm pies in a mixture of granulated sugar and cinnamon.
Notes
- You can use homemade apple filling for a personalized touch.
- For a healthier option, bake the pies at 400°F for 15–18 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 260
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
