Why I Love This Recipe
I adore this recipe because it combines two of my favorite desserts into one irresistible treat. The contrast between the crispy exterior and the creamy, fruity interior creates a delightful texture in every bite. Plus, they’re surprisingly easy to make and always impress guests at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup apple pie filling, chopped small
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½ cup cream cheese, softened
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2 tablespoons powdered sugar
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½ teaspoon ground cinnamon
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1 package refrigerated pie dough or biscuit dough
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Oil for frying (vegetable or canola)
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Optional toppings: caramel sauce or powdered sugar for drizzling or dusting
Directions
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In a mixing bowl, I combine the softened cream cheese, powdered sugar, and ground cinnamon until smooth and creamy.
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I gently fold in the chopped apple pie filling, ensuring it’s evenly distributed throughout the cheesecake mixture.
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On a lightly floured surface, I roll out the dough and cut it into circles, about 4–5 inches in diameter.
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I place a generous tablespoon of the filling in the center of each dough circle.
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Folding the dough over the filling to create a half-moon shape, I press the edges together and crimp them with a fork to seal.
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In a deep skillet or fryer, I heat the oil to 350°F (175°C).
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I fry the pies in batches, cooking each side for 2–3 minutes until golden brown and crispy.
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Using a slotted spoon, I remove the pies and drain them on paper towels.
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While still warm, I drizzle them with caramel sauce or dust with powdered sugar before serving.
Servings and Timing
This recipe yields approximately 6 to 8 pies. Preparation takes about 15 minutes, and cooking time is around 10 minutes, totaling approximately 25 minutes from start to finish.
Variations
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Baked Version: For a lighter option, I brush the assembled pies with egg wash and bake them at 375°F (190°C) for 15–20 minutes until golden brown.
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Different Fillings: I sometimes substitute the apple pie filling with other fruit fillings like cherry or blueberry for a different flavor profile.
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Nutty Addition: Adding chopped nuts, such as pecans or walnuts, to the filling provides an extra crunch and depth of flavor.
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Spiced Sugar Coating: After frying, I like to toss the pies in a mixture of cinnamon and sugar for an added sweet and spicy touch.
Storage and Reheating
I store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 10–15 minutes until warmed through and crispy. I avoid microwaving them, as it can make the crust soggy.
FAQs
Can I use fresh apples instead of canned filling?
Yes, I can use fresh apples. I peel, core, and dice them, then cook them with sugar and cinnamon until tender to create a homemade filling.
Can I prepare these pies ahead of time?
Absolutely. I assemble the pies and refrigerate them for up to 24 hours before frying. This makes them convenient for entertaining.
What type of oil is best for frying?
I prefer using vegetable or canola oil due to their high smoke points and neutral flavors, which are ideal for frying pastries.
Can I freeze the assembled pies before frying?
Yes, I can freeze the assembled, uncooked pies on a baking sheet until solid, then transfer them to a freezer bag. When ready to cook, I fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
How do I prevent the filling from leaking during frying?
To prevent leaks, I ensure the edges are sealed tightly by pressing firmly and crimping with a fork. I also avoid overfilling the pies.
Conclusion
Stuffed Cheesecake Fried Apple Pies are a delightful treat that combines the creamy richness of cheesecake with the comforting flavors of apple pie. Their crispy exterior and luscious filling make them a favorite in my dessert repertoire. Whether I’m serving them at a party or enjoying a sweet indulgence at home, these pies never fail to impress.
Print
Stuffed Cheesecake Fried Apple Pies
- Total Time: 25 minutes
- Yield: 6–8 pies
- Diet: Vegetarian
Description
A dreamy combo of rich cheesecake and warm apple pie, all tucked inside golden-fried dough—ideal for snacks, parties, or indulgent desserts.
Ingredients
1 cup apple pie filling, chopped small
½ cup cream cheese, softened
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
1 package refrigerated pie dough or biscuit dough
Oil for frying (vegetable or canola)
Optional Toppings:
Caramel sauce, for drizzling
Powdered sugar, for dusting
Instructions
In a mixing bowl, blend cream cheese, powdered sugar, and cinnamon until smooth.
Fold in chopped apple pie filling evenly.
On a floured surface, roll out dough and cut into 4–5 inch circles.
Spoon about 1 tablespoon of filling onto the center of each circle.
Fold into a half-moon and seal edges by pressing and crimping with a fork.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry pies in batches, 2–3 minutes per side, until golden and crispy.
Remove with slotted spoon and drain on paper towels.
While warm, drizzle with caramel sauce or dust with powdered sugar, if desired.
Notes
Baked Option: Brush pies with egg wash and bake at 375°F (190°C) for 15–20 minutes.
Filling Swaps: Use cherry, blueberry, or peach pie filling instead of apple.
Add Crunch: Add chopped nuts (e.g., walnuts, pecans) to the filling.
Extra Flavor: Toss fried pies in cinnamon-sugar for a sweet finish.
Make Ahead: Assemble pies and refrigerate up to 24 hours before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Frying (or Baking)
- Cuisine: American
