If you’ve ever dreamed of combining all the best parts of cheesecake, apple pie, and fair-style fried treats, you’ll want to bookmark these Stuffed Cheesecake Fried Apple Pies. Imagine a tangy, creamy cheesecake filling enveloped in a flaky crust, nestled alongside warm, cinnamon-spiced apples, and then quickly fried to golden crispness. Every bite delivers a playful mix of creamy, fruity, and crunchy textures that never disappoint. Whether you’re seeking something special for a fall gathering, a nostalgic dessert for the holidays, or just a really fun baking project, these little hand pies are guaranteed to be a total crowd-pleaser.

Stuffed Cheesecake Fried Apple Pies Recipe - Recipe Image

Ingredients You’ll Need

What makes Stuffed Cheesecake Fried Apple Pies truly irresistible is the harmony of simple, everyday ingredients. Each one has a job to do: bringing a pop of flavor, a touch of creaminess, or that signature crispy bite!

Cream Cheese (8 ounces): The key to a creamy, tangy center that truly mimics cheesecake in every mouthful.
Powdered Sugar (1/4 cup): Adds sweetness and helps the cheesecake filling stay beautifully smooth.
Vanilla Extract (1/2 teaspoon): A tiny splash goes a long way in bringing the whole cheesecake experience to life.
Apple Pie Filling (1 1/2 cups), chopped if needed: Quick and fuss-free, this brings soft apple chunks and syrupy richness in every pie.
Ground Cinnamon (1 teaspoon): A warm spice that makes the apples taste unmistakably autumnal and bakery-fresh.
Refrigerated Pie Crusts (2, 14 ounces): Reliable, flaky, and quick to use, pie crusts keep these pies tender and golden.
Egg (1 large): The secret to a pretty, shiny, bakery-style finish after frying.
Vegetable Oil (for frying): Choose a neutral oil like canola for crispy, non-greasy pies.
Optional Toppings: Powdered Sugar or Cinnamon Sugar: Dust these on for an extra touch of sweetness and a hint of sparkle.

How to Make Stuffed Cheesecake Fried Apple Pies

Step 1: Make the Cheesecake Filling

Start by beating softened cream cheese with powdered sugar and vanilla extract in a small bowl. You want the mixture to be completely smooth and creamy—this is what creates that irresistible cheesecake layer. Don’t be shy about taste-testing; it should be tangy, sweet, and hard to resist by the spoonful!

Step 2: Prepare the Apple Filling

In another bowl, combine your chopped apple pie filling with the cinnamon. Give it a good stir so every chunk of apple is delightfully spiced. That cinnamon truly wakes up the fruit and adds a cozy aroma to your pies.

Step 3: Cut Out the Pie Dough Circles

Unroll your refrigerated pie crusts onto a lightly floured surface. Use a 4-inch round cutter (a drinking glass works in a pinch!) to cut out circles of dough—you should get about 10 in total. Gather the scraps and roll them out again if needed, so nothing goes to waste.

Step 4: Fill and Seal the Pies

Now comes the fun part! Place 1 teaspoon of the cheesecake mixture and 1 teaspoon of the apple filling right in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp and create that lovely, rustic hand pie look.

Step 5: Fry to Golden Perfection

Pour about an inch of vegetable oil into a deep skillet and heat to 350°F (a kitchen thermometer helps here). While the oil heats, whisk the egg and lightly brush each pie for a little extra color. Fry the pies in batches—don’t crowd the pan—about 2 to 3 minutes per side, until deeply golden and crisp. Use a slotted spoon to lift them onto a paper towel–lined plate.

Step 6: Add the Sweet Finishing Touch

While the Stuffed Cheesecake Fried Apple Pies are still warm, dust them with powdered sugar or cinnamon sugar for a bakery-style flourish. The warmth makes the sugar melt just a bit—pure magic!

How to Serve Stuffed Cheesecake Fried Apple Pies

Garnishes

These pies are irresistible on their own, but a final dusting of powdered sugar or cinnamon sugar adds extra flair and sweetness. For something special, try a drizzle of caramel sauce or even a little whipped cream for that full-on dessert experience.

Side Dishes

If you’re planning a dessert spread, serve these pies with a scoop of vanilla ice cream or alongside a fruit salad. Their cozy richness pairs perfectly with cold, creamy treats or bright, fresh fruit for contrast.

Creative Ways to Present

For parties, arrange the Stuffed Cheesecake Fried Apple Pies on a rustic wooden board with small bowls of dipping sauces: think caramel, chocolate, or even more fruit preserves. Or, tuck them into small paper wrappers for a fun, grab-and-go portable treat reminiscent of your favorite local fair.

Make Ahead and Storage

Storing Leftovers

If you happen to have pies left (which is rare!), let them cool completely, then store in an airtight container at room temperature for up to 2 days. For best flavor, enjoy them fresh, but they do hold up surprisingly well.

Freezing

You can freeze the un-fried, assembled pies for up to a month! Lay them out on a baking sheet until firm, then transfer to a freezer bag. When it’s time for dessert, fry straight from frozen—just add a minute or two to the cook time.

Reheating

To restore their crispy magic, reheat Stuffed Cheesecake Fried Apple Pies in a 350°F oven or air fryer for a few minutes. Avoid the microwave unless you’re in a hurry, as it tends to soften that lovely crust.

FAQs

Can I use homemade apple pie filling?

Absolutely! Homemade apple pie filling brings another layer of freshness to the pies. Just make sure it’s not too watery and feel free to add a little extra cinnamon or nutmeg to match your preferences.

Is there a way to make Stuffed Cheesecake Fried Apple Pies lighter?

If you’re trying to skip the deep fryer, use an air fryer set at 375°F for 8–10 minutes. You’ll get all the crispy, flaky goodness without the extra oil, and the filling stays just as luscious.

Can I make these pies in advance for a party?

Definitely! Assemble the pies and refrigerate them (covered) for a few hours before frying. You can also freeze the un-fried pies, then fry them fresh during your party for a real showstopper.

What crust works best for this recipe?

Store-bought refrigerated pie crust is wonderfully convenient and bakes up perfectly flaky. If you love making pastry from scratch, by all means go homemade for even more buttery flavor!

What’s the best way to keep these warm for serving?

After frying, keep the pies on a baking sheet in a low (200°F) oven until serving time. They’ll stay crisp and warm, ready for guests to grab and devour.

Final Thoughts

If you’re looking for a fun, memorable dessert that brings all the nostalgic joy of a fair with a little homemade magic, Stuffed Cheesecake Fried Apple Pies are sure to make everyone smile. Give them a try next time you’re craving something a little bit special—you’ll wonder how you ever lived without them!

Stuffed Cheesecake Fried Apple Pies Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 35 minutes
Yield: 10 mini pies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Stuffed Cheesecake Fried Apple Pies for a delightful sweet treat. Creamy cheesecake and spiced apple pie filling encased in a crispy, golden crust, these mini hand pies are perfect for any occasion.

Ingredients

Scale

Cheesecake Filling:

1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Apple Filling:

1 1/2 cups apple pie filling (chopped if needed)
1 teaspoon ground cinnamon

Other:

1 package (14 ounces) refrigerated pie crusts (2 crusts)
1 large egg (for egg wash)
vegetable oil for frying
Optional toppings: powdered sugar or cinnamon sugar for dusting

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Instructions

Cheesecake Filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Apple Filling: In another bowl, stir the apple pie filling with cinnamon.
Assembly: Unroll the pie crusts and use a 4-inch round cutter to cut out circles. Place 1 teaspoon of the cheesecake filling and 1 teaspoon of apple filling in the center of each dough circle. Fold over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Frying: Heat vegetable oil in a deep skillet over medium heat to 350°F (175°C). Fry the pies in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
Serving: Dust warm pies with powdered sugar or cinnamon sugar if desired. Serve warm.