Stuffed Cheesecake Fried Apple Pies are a warm, golden pocket of indulgence perfect for crisp fall days or cozy holiday desserts. I first made these after a visit to our local apple orchard with a big basket of fresh apples and a craving for something comforting and a bit over-the-top. The flaky crust, creamy cheesecake center, and cinnamon-sweet apple filling come together like a hug in dessert form.
These pies are a beautiful mashup of classic apple pie, rich cheesecake, and a carnival-style fried treat. Each bite brings a satisfying crunch followed by a burst of sweet apple and tangy cheesecake. Whether you're serving them at a family gathering, a fall festival, or just as a weekend baking project, they're guaranteed to impress and become an instant seasonal favorite.
They also double as an excellent dessert to pack for autumn picnics or to serve as an elegant yet fun finish to a dinner party. Guests will love their nostalgic flavor and surprise filling, and you’ll love how simple they are to make.
Why You’ll Love Stuffed Cheesecake Fried Apple Pies
- Decadent and delicious: Cheesecake and apple pie in one crispy bite.
- Perfect fall dessert: Ideal for autumn baking, Halloween treats, or Thanksgiving spreads.
- Make-ahead friendly: Prep the fillings and dough ahead of time and assemble when ready.
- Versatile: Use store-bought pie crust for ease or homemade for a rustic touch.
- Freezer-friendly: Fry and freeze, then reheat in the oven for a quick dessert.
- Impressive yet easy: Looks gourmet but totally doable at home.
- Crowd-pleasing: A unique and comforting dessert everyone will rave about.
Ingredients You’ll Need
For the Apple Filling:
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 2 tablespoon unsalted butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water (slurry)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Dough:
- 2 packs refrigerated pie crust (or homemade)
- All-purpose flour (for dusting)
For Frying:
- Vegetable oil (enough for deep frying, 2–3 inches in pot)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoon milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Make the Apple Filling:
- In a saucepan, melt butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until apples soften, about 5–7 minutes, stirring occasionally.
- Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened to a jam-like consistency. Transfer to a bowl and let cool completely to avoid melting the dough.
- Make the Cheesecake Filling:
- Beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Chill in the fridge until ready to use to help it firm up and make assembly easier.
- Prepare the Dough:
- Roll out pie crusts slightly on a floured surface to thin them just a bit. Using a 4-5 inch cutter or the rim of a bowl, cut out circles. Re-roll scraps to maximize dough usage.
- Assemble the Pies:
- On each dough circle, place a small spoonful (about 1 tsp) of cheesecake filling and 1 teaspoon of apple filling in the center. Do not overfill.
- Fold the dough over to form a half-moon. Use a fork to press and seal the edges tightly.
- Place assembled pies on a baking sheet lined with parchment paper. Chill for at least 15–30 minutes before frying.
- Fry the Pies:
- Heat oil to 350°F (175°C) in a deep pot. Carefully lower 2–3 pies at a time into the hot oil.
- Fry for 2–3 minutes per side or until golden brown and crispy. Don’t overcrowd the pot.
- Transfer to a paper towel-lined tray to drain excess oil. Let cool slightly before glazing.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle generously over warm pies or dip one side of each pie into the glaze for extra sweetness.
Serving and Storage Tips
Serve these pies warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A dusting of cinnamon sugar or a scoop of salted caramel ice cream takes them to another level.
These pies also make fantastic hand-held desserts for fall parties, Halloween gatherings, or Thanksgiving dessert tables. Present them on a platter with seasonal decorations for a festive touch.
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat in the oven at 325°F for 10–12 minutes to crisp them up again. Avoid microwaving to keep the crust from going soggy.
For longer storage, freeze pies before or after frying. Wrap individually in plastic wrap and store in a freezer bag. To reheat, bake straight from frozen in a 350°F oven for 15–18 minutes until heated through and crispy.
Helpful Notes
- Apple choice: Granny Smith gives a tart contrast, while Honeycrisp offers sweetness and juiciness. A mix of the two is delicious.
- Seal well: Prevent filling leaks during frying by sealing edges firmly and chilling assembled pies before frying.
- No fryer?: Use a heavy-bottomed pot like a Dutch oven and a kitchen thermometer to monitor oil temperature.
- Lighter option: Air fry at 375°F for 10–12 minutes, flipping halfway. Brush with oil for a crispier finish.
- Add-ins: Enhance the filling with chopped toasted pecans, caramel bits, or a pinch of clove or ginger.
- Make ahead: Prep the dough and fillings up to 2 days in advance. Assemble and fry when ready.
Frequently Asked Questions
- Can I bake these instead of frying?
Yes! Brush with an egg wash and bake at 375°F for 20–25 minutes or until golden brown. - Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry makes for an extra flaky, buttery version that's equally delicious. - What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. - How do I keep them crispy?
Let them cool on a wire rack to prevent the bottoms from steaming and getting soggy. - Can I make mini versions?
Yes! Use a 3-inch cutter and reduce frying time to 1–2 minutes per side. Perfect for parties or kids. - Can I freeze them before frying?
Yes, freeze un-fried pies in a single layer on a tray, then transfer to a freezer bag. Fry from frozen or thaw overnight in the fridge.
Final Thoughts
Stuffed Cheesecake Fried Apple Pies are everything a fall dessert should be—warm, comforting, sweet, and a little bit decadent. The combination of crisp pie crust, spiced apple filling, and creamy cheesecake is irresistible.
These hand pies are a fun twist on tradition that will have everyone asking for seconds. Whether you're baking for a special event, making a sweet treat just because, or looking to impress your guests, this recipe will never let you down.
Make a batch to share, or stash a few in the freezer for whenever your sweet tooth strikes. Each bite is a little celebration of the season and a reminder that sometimes, the best things come in small, fried packages.
Stuffed Cheesecake Fried Apple Pies
Ingredients
Apple Filling:
- 2 cups peeled and diced apples
- 2 tablespoon unsalted butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Dough:
- 2 packs refrigerated pie crusts
- All-purpose flour for dusting
Frying:
- Vegetable oil 2–3 inches deep
Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Make apple filling: Cook apples, sugar, spices, and lemon juice in butter. Thicken with cornstarch slurry. Cool.
- Make cheesecake filling: Mix cream cheese, sugar, and vanilla. Chill.
- Prepare dough: Roll and cut into 4–5 inch circles.
- Assemble: Add a spoon of each filling to center. Fold, seal, and chill pies.
- Fry at 350°F for 2–3 mins per side. Drain.
- Glaze: Mix glaze ingredients. Drizzle over pies.
Notes
- Bake instead of fry: 375°F for 20–25 mins.
- Use puff pastry for extra flakiness.
- Air fry for a lighter version.
- Freeze before or after frying; reheat at 350°F.
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