These stuffed cheesecake fried apple pies are crispy on the outside with a creamy cheesecake and sweet cinnamon apple filling on the inside. I love how they combine comforting flavors into a delightful handheld dessert that’s perfect for any occasion, whether it’s a casual snack or a special treat.
Why You’ll Love This Recipe
I adore this recipe because it offers the perfect balance of textures and flavors—the crunch of the fried dough with the smooth richness of cheesecake and the warm sweetness of cinnamon-spiced apples. It’s quick to prepare and makes a show-stopping dessert that everyone will enjoy. Plus, frying the pies gives them an irresistible golden crisp that’s hard to beat.
Ingredients
1 cup apple pie filling, chopped small
½ cup cream cheese, softened
2 tbsp powdered sugar
½ tsp cinnamon
1 package refrigerated pie dough (or biscuit dough)
Oil for frying (vegetable or canola)
Optional: caramel sauce or extra powdered sugar for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by mixing the softened cream cheese with powdered sugar until smooth, setting this cheesecake mixture aside. Then, I roll out the pie dough on a lightly floured surface and cut it into 4–6 inch circles using a cutter.
Next, I place about a teaspoon of the cheesecake mixture and a tablespoon of the chopped apple filling in the center of each dough circle. Folding the dough over to create a half-moon shape, I press and crimp the edges with a fork to seal everything well.
After heating oil to 350°F (175°C) in a deep skillet or fryer, I carefully fry the pies in batches for about 2–3 minutes per side until they turn golden brown and crispy. Using a slotted spoon, I remove the pies and drain them on paper towels.
Finally, I serve them warm, dusted with powdered sugar or drizzled with caramel sauce for an extra touch of sweetness.
Servings and timing
This recipe makes about 6 to 8 pies. The prep time is roughly 15 minutes, and the cooking takes about 10 minutes, so the total time from start to finish is around 25 minutes. Each pie contains approximately 290 calories.
Variations
If I want to switch things up, I sometimes use biscuit dough instead of pie dough for a slightly fluffier crust. For the filling, I like adding a pinch of nutmeg or swapping apple pie filling with fresh diced apples cooked briefly with cinnamon and sugar. Another variation is to add chopped nuts inside for an extra crunch or a drizzle of chocolate sauce instead of caramel.
Storage/Reheating
I find these pies best enjoyed fresh and warm, but if I have leftovers, I store them in an airtight container in the fridge for up to two days. To reheat, I pop them in a preheated oven at 350°F (175°C) for about 5–7 minutes to bring back the crispiness. Avoid microwaving, as that can make the crust soggy.
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FAQs
How can I prevent the pies from leaking during frying?
I make sure to seal the edges tightly by pressing and crimping with a fork. Also, don’t overfill the pies—using just the recommended amount keeps the filling from oozing out.
Can I bake these instead of frying?
Yes! I bake them at 375°F (190°C) for about 15–20 minutes or until golden brown, though the texture won’t be as crispy as frying.
What type of oil is best for frying?
I prefer vegetable or canola oil because they have a high smoke point and neutral flavor, perfect for frying without burning the pies.
Can I prepare these ahead of time?
Absolutely. I assemble the pies and keep them refrigerated, then fry them fresh when ready to serve.
Is there a dairy-free alternative for the cream cheese?
You can use a dairy-free cream cheese substitute, which works well to maintain the creamy texture in the filling.
Conclusion
I find these stuffed cheesecake fried apple pies to be a delightful and indulgent treat that’s surprisingly easy to make. They combine my favorite dessert flavors into one handheld bite, perfect for sharing or enjoying anytime I want a comforting sweet snack. Whether fresh out of the fryer or reheated for later, these pies never fail to satisfy my sweet tooth.
📖 Recipe:
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Stuffed Cheesecake Fried Apple Pies
- Total Time: 25 minutes
- Yield: 6 to 8 pies
- Diet: Vegetarian
Description
Crispy fried apple pies stuffed with creamy cheesecake and cinnamon-spiced apple filling, perfect as a handheld dessert.
Ingredients
1 cup apple pie filling, chopped small
½ cup cream cheese, softened
2 tbsp powdered sugar
½ tsp cinnamon
1 package refrigerated pie dough (or biscuit dough)
Oil for frying (vegetable or canola)
Optional: caramel sauce or extra powdered sugar for topping
Instructions
- Mix the softened cream cheese with powdered sugar until smooth; set aside.
- Roll out pie dough on a lightly floured surface and cut into 4–6 inch circles.
- Place about 1 teaspoon cheesecake mixture and 1 tablespoon chopped apple filling in the center of each dough circle.
- Fold dough over to form a half-moon shape; press and crimp edges with a fork to seal.
- Heat oil to 350°F (175°C) in a deep skillet or fryer.
- Fry pies in batches for 2–3 minutes per side until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm, dusted with powdered sugar or drizzled with caramel sauce if desired.
Notes
Do not overfill pies to prevent leaking during frying.
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
Microwaving is not recommended as it makes the crust soggy.
You can bake instead of frying at 375°F (190°C) for 15–20 minutes for a less crispy texture.
Vegetable or canola oil is best for frying due to high smoke point and neutral flavor.
Dairy-free cream cheese can be used as a substitute in the filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 290
- Sugar: Approx. 12g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 25mg
