Cheesecake stuffed apple pies

These cheesecake stuffed apple pies bring the best of two desserts together in one bite. Creamy cheesecake filling meets warm spiced apples all wrapped in a crispy fried dough. This recipe is perfect for those cozy nights when you crave something sweet but a little different than your standard pie or cheesecake.

I first made these during a chilly fall weekend, and they quickly became a family favorite. Everyone loves how the creamy cheesecake balances the sweet and spiced apples.

Ingredients

• Chopped apples such as Honeycrisp or Granny Smith: Honeycrisp for sweetness or Granny Smith for tartness, both hold up well when cooked
• Melted butter: helps soften the apples and enrich flavor
• Light brown sugar: adds a deep sweetness with a hint of molasses
• Ground cinnamon and a pinch of nutmeg (optional): classic warming spices that enhance the apple filling
• Cornstarch mixed with water: thickens the apple mixture to prevent soggy pies
• Room temperature cream cheese: ensures smooth texture when combined with sugar and vanilla
• White sugar: sweetens the cheesecake filling
• Vanilla flavoring: adds depth and aromatic sweetness to the cheesecake
• Store-bought pie crusts, biscuit dough, or empanada wrappers: convenient options for wrapping the filling, pick based on desired texture and flavor
• Cooking oil for deep frying: ensures a crisp golden crust
• Sugar mixed with cinnamon for coating: adds extra sweetness and spice once fried
• Optional caramel drizzle or powdered sugar: for an extra festive touch

Instructions

Sauté the Apples:

Melt the butter in a small saucepan over medium heat. Add the chopped apples, brown sugar, cinnamon, and nutmeg if using. Cook for about 5 to 7 minutes until the apples become soft but still hold their shape. Stir in the cornstarch mixture and cook for another one to two minutes until the filling thickens. Remove from heat and let cool completely.

Prepare the Cheesecake Filling:

In a bowl, combine the room temperature cream cheese with white sugar and vanilla. Mix thoroughly until the filling is smooth and free of lumps. Place the mixture in the refrigerator to firm up while you prepare the dough.

Assemble the Pies:

Roll out your dough into circles about 4 to 5 inches wide. Place a spoonful of the chilled cheesecake filling in the center of each circle followed by some of the cooled apple mixture. Fold the dough over to form half-moons and press the edges together firmly using a fork. Wetting the edges with a little water or beaten egg will help seal them better.

Deep Fry until Golden:

Heat 1 to 2 inches of cooking oil in a pan to 350 degrees Fahrenheit or 175 degrees Celsius. Carefully place the pies in the hot oil and fry for about 2 to 3 minutes per side until they turn golden brown and crispy. Remove and drain on paper towels.

Coat and Serve:

While still warm, roll the fried pies in the cinnamon sugar mixture for a sweet finish. Serve them on their own or drizzle with caramel sauce or dust with powdered sugar if desired. These tastes are especially wonderful while the filling is still warm and melty.

My favorite ingredient is the cinnamon since it brings a classic warmth that ties everything together. I remember making these as a fall treat with my family and how the smell of cinnamon and baking filled the house, making every bite feel cozy and special.

Storage Tips

If you want to save some for later, assemble the pies but do not fry them. Freeze the uncooked pies on a baking sheet until solid, then transfer to an airtight container or zip-top bag. When ready to enjoy, fry them straight from frozen and add a bit more oil time to get them golden. Keep any leftover fried pies in the fridge and reheat gently in a low oven to maintain crispness.

Ingredient Substitutions

You can swap cream cheese with mascarpone for a slightly richer filling or ricotta cheese for a lighter texture. Use pear slices in place of apples for a different flavor twist. If deep frying is not an option, bake the pies at 375 degrees Fahrenheit until golden and the filling bubbles, though the crust won’t be quite as crispy.

Serving Suggestions

These pies are wonderful on their own but also fantastic when paired with vanilla ice cream or a dollop of whipped cream. A drizzle of caramel or a sprinkle of chopped nuts like pecans adds a lovely texture contrast. They make a beautiful dessert at holiday dinners or a special weekend treat.

This recipe combines the best of flavors and textures for a truly comforting dessert.

FAQs about Recipes

→ What type of apples work best for this dish?

Honeycrisp or Granny Smith apples are ideal as they hold shape and offer a balance of sweetness and tartness.

→ Why is cornstarch used in the apple filling?

Cornstarch acts as a thickener, giving the apple filling a smooth, slightly gelled texture to prevent it from being too runny.

→ Can I use a different dough for wrapping?

Yes, biscuit dough, pie crusts, or empanada wrappers all work well to encase the filling and fry to a crisp finish.

→ How hot should the oil be for frying?

The oil should reach around 350°F (175°C) to ensure the pies cook evenly and turn golden without absorbing excess oil.

→ What toppings enhance these apple pies?

Cinnamon sugar is classic, but caramel drizzle or a dusting of powdered sugar can add extra flavor and visual appeal.