When the crisp autumn air starts whispering through the trees, my kitchen fills with the warm aroma of spiced apples and buttery crusts. It’s the kind of scent that pulls family and friends close, inviting stories and laughter around the table.
One chilly afternoon, while digging through an old recipe box, I stumbled upon this gem—a blend of two classic favorites: fried apple pies and creamy cheesecake. The idea of marrying these textures and flavors intrigued me, so I gave it a try.
The first bite was pure magic—the crunch of the golden crust, the tangy sweetness of the apple filling, and the rich creaminess of cheesecake all wrapped up in one delightful pocket. Over the years, this recipe has become a staple for gatherings and cozy nights in. It’s comfort food with a little twist, a nod to tradition with a splash of indulgence.
Sharing this recipe now feels like passing on a little piece of that warmth and joy, inviting you to experience the same comfort in your own kitchen.
Short Description
These stuffed cheesecake fried apple pies combine tender cinnamon-spiced apples with a creamy cheesecake filling, all encased in a crispy golden crust. Fried to perfection and dusted with cinnamon sugar, they offer a perfect balance of textures and flavors in every bite.
Key Ingredients
For the Apple Filling:
- 2 apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- 1 tsp cornstarch + 1 tbsp water (for thickening)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
For Assembly:
- 1 pack refrigerated pie crusts OR biscuit dough OR empanada wrappers
- Oil, for frying
- Cinnamon sugar (¼ cup sugar + 1 tsp cinnamon) for dusting
- Optional: caramel sauce or powdered sugar for topping
Tools Needed
- Small saucepan
- Mixing bowls
- Spoon and fork
- Skillet or deep frying pan
- Paper towels
- Rolling pin (optional, depending on dough)
- Thermometer (for oil temperature)
Cooking Instructions
Step 1: Make the Apple Filling
Melt butter in a small pan over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and fragrant, about 5–7 minutes.
Mix cornstarch with water to make a slurry, then stir into the apples. Cook for 1–2 minutes more until the filling thickens. Remove from heat and let cool completely.
Step 2: Make the Cheesecake Filling
In a bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy. Chill in the fridge for 15–20 minutes to firm up for easier handling.
Step 3: Assemble the Pies
Roll out pie crust or flatten dough circles to about 4–5 inches in diameter. Place a spoonful of cheesecake filling in the center, followed by a spoonful of apple filling.
Fold dough over to create a half-moon shape. Press edges firmly with a fork to seal. For a stronger seal, brush edges lightly with water or beaten egg.
Step 4: Fry Until Golden
Heat oil in a skillet to 350°F (175°C). Carefully place pies in hot oil, frying 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer pies to paper towels to drain excess oil.
Step 5: Finish & Serve
While still warm, toss pies in cinnamon sugar to coat. Serve immediately for best flavor. Optionally, drizzle with caramel sauce or dust with powdered sugar for extra sweetness.
Why You’ll Love This Recipe
– Crispy outside, creamy inside
– Quick and easy with store-bought dough
– Great for all baking levels
– Perfect for sharing or snacking
– Customizable to your taste
– Kid-friendly and fun to make
– No oven needed—just fry and enjoy
Mistakes to Avoid & Solutions
Filling too wet: If your apple filling is watery, cook it a bit longer to evaporate excess liquid before assembling. This prevents soggy crusts.
Dough not sealing: Brush edges with water or egg wash and press firmly with a fork. If dough tears, patch with extra pieces and reseal.
Oil too hot or cold: Use a thermometer to keep oil at 350°F. Too hot burns crust before filling heats; too cold makes greasy pies.
Overfilling: Keep filling amounts moderate to avoid bursting during frying.
Not cooling apple filling: Hot filling can melt the cheesecake mixture and cause leaking. Always let it cool before assembling.
Serving and Pairing Suggestions
Serve warm for the best experience—crispy crust and melty cheesecake center shine brightest just out of the fryer.
Dust with powdered sugar or drizzle with caramel sauce for an extra-sweet finish.
Top with whipped cream or vanilla ice cream for a dreamy dessert presentation.
Pair with hot apple cider or chai tea in the fall for cozy seasonal vibes.
Serve with brunch alongside bacon or sausage links for a sweet-savory combo.
Make it part of a dessert board with mini donuts, fruit, and dipping sauces for entertaining.
Add to lunchboxes for a fun mid-day treat, especially chilled or slightly warmed in a thermos container.
Use smaller circles for bite-sized versions—perfect as party bites or baby shower desserts.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days but reheat before serving for best texture.
Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it makes crust soggy.
Freeze un-fried pies in a single layer, wrapped well, for up to 1 month. Fry directly from frozen, adding 1-2 extra minutes to cooking time.
FAQs
1. Can I bake these instead of frying?
Yes! Bake at 375°F for 15-20 minutes until golden brown for a lighter version. Brush with butter before baking for a golden crust.
2. What dough works best?
Refrigerated pie crust is easiest, but biscuit dough or empanada wrappers also work well. Just adjust rolling size accordingly.
3. Can I use other fruits?
Absolutely! Pears, peaches, or mixed berries can be swapped for apples. Adjust cooking time if fruit is softer.
4. How do I prevent leaking?
Avoid overfilling, seal edges tightly, and chill fillings before assembling. Using an egg wash helps the seal hold during frying.
5. Can I make these ahead?
Prepare pies and refrigerate up to 24 hours before frying. Bring to room temperature before frying for even cooking.
Tips & Tricks
Chill assembled pies briefly before frying to help them hold shape. Keep oil temperature steady with a thermometer for perfect frying.
Use fresh cinnamon sugar mix for a fragrant coating. For a crispy finish, double-dip pies in cinnamon sugar while still warm.
Recipe Variations
Pumpkin Spice Cheesecake Pies: Swap apple filling for canned pumpkin mixed with cinnamon, nutmeg, and a bit of brown sugar. Keep cheesecake filling the same. Fry as usual for a fall twist.
Salted Caramel Cheesecake Pies: Add a teaspoon of salted caramel sauce to the cheesecake filling and drizzle extra caramel on top after frying. This adds a rich, buttery contrast.
Gluten-Free Version: Use gluten-free pie crust or empanada wrappers. Fry gently to prevent breaking. This makes the recipe friendly for gluten-sensitive eaters.
Final Thoughts
Baking these stuffed cheesecake fried apple pies always feels like a cozy celebration in my kitchen. They bring together the familiar comfort of homemade apple pie with a silky cheesecake surprise that delights every bite. The crispy golden crust gives a satisfying crunch, perfectly balancing the soft, flavorful filling inside. Sharing this recipe is like inviting a little warmth and joy to your home, no matter the season.
I hope it inspires you to make memories around your own table, savoring each moment and flavor. Cooking is about love, tradition, and a bit of playful creativity—and these pies capture that spirit beautifully. Enjoy every bite and don’t hesitate to make the recipe your own with the variations and tips shared here. Happy baking!
Stuffed Cheesecake Fried Apple Pies
Print ThisIngredients
- For the Apple Filling:
- 2 apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- 1 tsp cornstarch + 1 tbsp water (for thickening)
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
- For Assembly:
- 1 pack refrigerated pie crusts OR biscuit dough OR empanada wrappers
- Oil, for frying
- Cinnamon sugar (¼ cup sugar + 1 tsp cinnamon) for dusting
- Optional: caramel sauce or powdered sugar for topping
Instructions
Step 1: Make the Apple Filling
Cook diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat for 5–7 minutes until soft. Stir in cornstarch slurry and cook 1–2 minutes more until thickened. Let cool.
Step 2: Make the Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth. Chill for 15–20 minutes to firm.
Step 3: Assemble the Pies
Roll dough into 4–5 inch rounds. Add cheesecake and apple fillings to the center. Fold into a half-moon and seal with a fork. Use water or egg wash for a better seal.
Step 4: Fry Until Golden
Heat oil to 350°F (175°C). Fry pies for 2–3 minutes per side until golden. Drain on paper towels.
Step 5: Finish & Serve
Toss warm pies in cinnamon sugar. Serve as-is or top with caramel or powdered sugar.
