Stuffed Cheesecake Fried Pies

This stuffed cheesecake fried apple pie recipe transforms simple ingredients into an indulgent treat that combines creamy cheesecake and warm spiced apples in a crispy fried shell. I discovered this recipe when looking for ways to use up leftover apple pie filling, and now it's become my go-to dessert for impressing guests with minimal effort.

I first made these for a backyard gathering when I needed a quick dessert that wouldn't require plates and forks. The combination of warm, crispy exterior and creamy, sweet filling had everyone asking for the recipe before they'd even finished their first bite.

Ingredients

• Refrigerated pie dough: Provides a flaky crust without the work of making dough from scratch
• Apple pie filling: Adds classic flavor and texture but make sure to chop it small for easier sealing
• Cream cheese: Creates the cheesecake layer, just soften it well for smooth mixing
• Powdered sugar: Sweetens the cream cheese without adding graininess
• Cinnamon: Enhances the apple flavor and adds warmth to the filling
• Frying oil: Creates that irresistible crispy exterior, choose a neutral oil with a high smoke point
• Optional toppings: Like caramel sauce or additional powdered sugar for extra indulgence

Step-by-Step Instructions

Prepare Cheesecake Filling:

In a medium bowl, combine the softened cream cheese with powdered sugar and cinnamon until completely smooth and well incorporated. The mixture should be creamy but firm enough to hold its shape. Ensure no lumps remain for the best texture.

Prepare Apple Filling:

Chop the apple pie filling into smaller pieces if needed. The apple pieces should be no larger than a quarter inch to prevent tearing the dough when sealing. This step ensures each bite contains the perfect amount of apple flavor.

Form The Pies:

Roll out the refrigerated pie dough on a lightly floured surface and cut into 4 to 6 inch circles using a round cutter or bowl. Place a teaspoon of the cheesecake mixture in the center of each circle, then top with a tablespoon of the prepared apple filling, keeping the filling away from the edges.

Seal The Edges:

Fold the dough over to create a half moon shape, pressing firmly to remove any air pockets. Use a fork to crimp the edges, ensuring a tight seal to prevent the filling from leaking during frying. If the dough seems dry, lightly moisten the edges with water before crimping.

Fry To Perfection:

Heat oil in a deep skillet or fryer to 350°F. Carefully place 2 to 3 pies in the hot oil, avoiding overcrowding. Fry for about 2 to 3 minutes per side until they reach a deep golden brown color. The pies should puff slightly as they cook.

Drain And Finish:

Remove the fried pies with a slotted spoon and place on paper towels to absorb excess oil. While still warm, dust generously with powdered sugar or drizzle with caramel sauce for an extra touch of sweetness and visual appeal.

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My favorite part of this recipe is the moment the pies hit the hot oil and begin to transform. The dough puffs up creating little pockets of air that make the exterior incredibly crispy while keeping the filling molten and delicious. The contrast between the crunchy shell and creamy interior is truly what makes these irresistible.

Storage Tips

These fried pies will stay fresh in an airtight container in the refrigerator for up to 3 days. The texture is best on the first day, as the crust will soften slightly when stored. To reheat, place in a 350°F oven for 5 to 7 minutes to restore some crispness to the exterior. Avoid microwaving as this will make the crust soggy. For longer storage, these pies can be frozen before frying. Simply prepare through the sealing step, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding an extra minute to the cooking time.

Flavor Variations

While apple cheesecake is a classic combination, this recipe works beautifully with other fruit fillings as well. Try cherry, blueberry, or peach pie filling for delicious alternatives. For a more decadent version, add mini chocolate chips to the cheesecake mixture or replace the fruit filling entirely with chocolate hazelnut spread. You can also experiment with adding different spices to the cheesecake filling, such as nutmeg, cardamom, or ginger for unique flavor profiles. For an adult version, consider adding a teaspoon of bourbon or rum to the apple filling for a sophisticated twist.

Baking Option

If you prefer to avoid frying, these pies can also be baked with excellent results. Preheat your oven to 375°F and place the prepared pies on a parchment-lined baking sheet. Brush the tops with a beaten egg for a golden shine, and cut small slits in the top to allow steam to escape. Bake for 15 to 18 minutes until golden brown. While the texture will be different from the fried version, the baked pies offer a less messy preparation and lighter result that still showcases the delicious filling combination.

Frequently Asked Questions

→ Can I bake these instead of frying?

Yes, you can bake them at 375°F (190°C) for 15–20 minutes, or until golden brown, for a less oily option.

→ How do I prevent the filling from leaking?

Ensure the edges are tightly sealed by crimping with a fork and avoid overfilling the dough circles.

→ Can I use homemade pie dough?

Absolutely! Homemade pie dough works well and may enhance the flavor and texture of the pies.

→ What other fillings can I use?

Try other fruit fillings like cherry or blueberry, or even switch the cheesecake filling with Nutella for a unique twist.

→ How do I store leftover pies?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.

→ Can I freeze them for later?

Yes, freeze uncooked pies on a baking tray until firm, then store in freezer bags. Fry or bake directly from frozen, adjusting cooking time slightly.