If you have a soft spot for warm, comforting desserts, then the Stuffed Cheesecake Fried Apple Pies Recipe is about to become your new favorite indulgence. Imagine the crisp, golden fried exterior giving way to luscious pockets of creamy cheesecake and spiced apple pie filling in every bite. This recipe merges the best of two worlds — the timeless appeal of apple pies and the rich decadence of cheesecake — all wrapped up in a perfectly fried crust. Whether you’re serving these at a family gathering or craving a special treat, these mini pies are pure joy on a plate.
Ingredients You’ll Need
Gathering the right ingredients is all about simplicity and impact. Each item plays a crucial role, from the flaky pie crust that forms the crunchy shell, to the sweet and tangy apple filling, and the dreamy cheesecake mixture that adds a creamy surprise inside.
- Refrigerated pie crusts (2 crusts): The base of your pies, ensuring a flaky and buttery texture every time.
- Apple pie filling (1 1/2 cups, chopped): Adds that classic sweet and spiced apple flavor, nicely chopped for easy stuffing.
- Cream cheese (4 oz, softened): Creates the luscious cheesecake filling that balances the apple’s sweetness.
- Powdered sugar (2 tbsp): Sweetens and smooths the cream cheese filling, enhancing its creamy texture.
- Vanilla extract (1/2 tsp): A splash of warmth and fragrance in the cheesecake mixture.
- Cinnamon (1 tsp): Brings cozy spice notes, perfectly complementing the apple filling.
- Vegetable oil: Needed for frying to achieve that golden, crispy crust.
- Egg (1): Combined with water for an egg wash, helping to seal the pies for frying.
- Water (1 tbsp): Mixed with egg for brushing pie edges to keep fillings securely inside.
- Optional cinnamon sugar: Toss your warm pies in this mix for an extra delightful finish.
How to Make Stuffed Cheesecake Fried Apple Pies Recipe
Step 1: Prepare Your Cheesecake Filling
Start by mixing the softened cream cheese, powdered sugar, and vanilla extract together in a small bowl until perfectly smooth and creamy. This luscious cheesecake filling is what makes these pies so wonderfully decadent, giving a rich contrast to the spiced apple.
Step 2: Cut Out Your Pie Circles
Roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Using a large biscuit cutter or bowl about 4 inches in diameter, cut out several circles — these will become your mini pies. This size is ideal to hold just the right amount of filling without spilling.
Step 3: Add the Filling
Spoon about one teaspoon of your cheesecake mixture onto the center of each pie crust circle. Then add approximately one tablespoon of chopped apple pie filling on top of the cheesecake. This layered filling is the magic combo that makes each bite irresistibly flavorful.
Step 4: Seal Up Your Pies
Fold each circle over into a half-moon shape, gently pressing the edges together to enclose the filling. To create a tight seal and prevent the filling from leaking out during frying, press the edges firmly with a fork. For extra security, brush the edges with a mixture of egg and water – this glue-like layer helps keep your pies intact.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a deep skillet to 350°F (175°C) — enough oil to submerge the pies halfway. Carefully fry the pies in batches for 2 to 3 minutes on each side, until they turn a beautiful golden brown. The sizzling oil crisps up the crust while warming the sweet filling inside.
Step 6: Drain and Dust
Once fried, place the pies on paper towels to drain excess oil. If you want to elevate their flavor even further, toss the still-warm pies in a mixture of cinnamon sugar. This adds a sparkling sweet crunch that’s absolutely addictive.
Step 7: Serve and Enjoy
Serve your Stuffed Cheesecake Fried Apple Pies Recipe warm for the ultimate comfort treat. They’re delightful on their own or with a drizzle of caramel sauce or a sprinkle of powdered sugar for an elegant finish.
How to Serve Stuffed Cheesecake Fried Apple Pies Recipe
Garnishes
Simple garnishes can turn these pies from delicious to show-stopping. Dusting with powdered sugar or cinnamon sugar adds a sweet sparkle, while a drizzle of thick caramel sauce introduces a silky richness that complements the apple and cream cheese beautifully.
Side Dishes
If you want to turn these into a fuller dessert spread, serve the pies alongside vanilla ice cream or whipped cream. Fresh fruit slices, like pears or berries, also pair wonderfully, adding brightness and texture contrast to the warm, fried pies.
Creative Ways to Present
Place these mini pies on a rustic wooden board or a vibrant dessert plate. You can also serve them in cupcake liners for a fun, portable treat — perfect for parties or picnics. Serving with little bowls of caramel and cinnamon sugar on the side invites your guests to customize their pies for even more fun.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed cheesecake fried apple pies keep well stored in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps preserve the cheesecake filling’s freshness without sacrificing the crispness of the crust too much.
Freezing
If you want to enjoy these pies later, you can freeze them either before or after frying. Freeze the assembled but uncooked pies on a baking sheet until firm, then transfer to a sealed bag. When ready, fry them straight from frozen, adding extra cooking time. Fried pies can also be frozen after cooking; just reheat to crisp before serving.
Reheating
To reheat leftovers and regain that wonderful crunch, warm the pies in an oven or air fryer at 350°F for about 5–7 minutes. Avoid microwaving if possible, as this can make the crust soggy and less appetizing.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crusts bring a personal touch and can be just as flaky and delicious. Just make sure to roll them out to about the same thickness for frying consistency.
Is it necessary to fry the pies, or can I bake them?
While frying delivers that gorgeous golden crunch, baking is a lighter alternative. Bake at 375°F for about 15–20 minutes or until golden. They won’t be quite as crispy but still wonderfully tasty.
Can I substitute the apple pie filling with fresh apples?
You can, but you’ll need to cook and season fresh apples with sugar and cinnamon before assembling to achieve the same tender, flavorful filling. Using pre-made apple pie filling saves time and effort.
What’s the best oil for frying this recipe?
Vegetable oil is ideal due to its neutral flavor and high smoke point. Canola or peanut oil also work well. Avoid strongly flavored oils so the pies’ taste shines through.
How do I prevent the pies from leaking during frying?
Sealing the edges firmly with a fork and brushing with egg wash helps keep the filling inside. Also, avoid overfilling your pies to prevent bursting in the oil.
Final Thoughts
If you’re ready for a dessert that perfectly balances crispy exterior with creamy, fruity goodness inside, the Stuffed Cheesecake Fried Apple Pies Recipe is your answer. These little pies make for a delightful treat any time of year, promising smiles with every bite. I truly hope you give this recipe a whirl and share the joy with family and friends — it’s pure magic in pastry form.
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Stuffed Cheesecake Fried Apple Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 mini pies
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these irresistible Stuffed Cheesecake Fried Apple Pies, combining creamy cheesecake filling with sweet, cinnamon-spiced apple pie filling, all encased in golden, crispy fried pie crusts. Perfectly portioned as mini pies, they make an indulgent treat for any occasion.
Ingredients
Pie Crust
- 1 package refrigerated pie crusts (2 crusts), softened
Fillings
- 1 1/2 cups apple pie filling, chopped
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
Other
- Vegetable oil (for frying, about 2 inches depth)
- 1 egg (for egg wash)
- 1 tbsp water
- Optional: cinnamon sugar (for coating)
Instructions
- Prepare the cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set this mixture aside for later use.
- Cut the pie crusts: Roll out the softened pie crusts on a lightly floured surface to prevent sticking. Using a large biscuit cutter or a bowl approximately 4 inches in diameter, cut out circles from the dough.
- Fill the dough circles: Spoon about 1 teaspoon of the prepared cheesecake filling into the center of each dough circle, followed by 1 tablespoon of the chopped apple pie filling. Ensure the filling is centered to prevent leakage during frying.
- Seal the pies: Fold each dough circle over to create a half-moon shape. Press the edges firmly with a fork to seal. Mix the egg and water to create an egg wash and gently brush the edges to enhance sealing if necessary.
- Heat the oil and fry: In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully fry the pies in batches for 2 to 3 minutes on each side, or until they turn a beautiful golden brown color.
- Drain and coat: Remove the fried pies from the oil and drain them on paper towels to remove excess oil. While still warm, toss them gently in cinnamon sugar for an optional sweet coating.
- Serve: Enjoy the fried apple pies warm or at room temperature. For extra indulgence, drizzle with caramel sauce or dust with powdered sugar before serving.
Notes
- Be sure the oil temperature is maintained at around 350°F to ensure even frying and prevent greasy pies.
- The egg wash helps the dough edges seal better, reducing filling leakage during frying.
- Mini pies can be easily customized by adjusting the size of the dough circles or type of filling.
- Store leftovers in an airtight container and reheat in an oven to maintain crispiness.
- Use caution when frying to avoid burns or oil splatters.
