Name: Stuffed Cheesecake Fried Apple Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 1 cup apple pie filling, chopped; 1/2 tsp ground cinnamon; 2 refrigerated pie crusts or biscuit dough; 1 egg, beaten (for egg wash); Vegetable oil, for frying; Powdered sugar, for dusting (optional)

These Stuffed Cheesecake Fried Apple Pies are the perfect indulgent dessert when I’m craving something sweet, creamy, and full of comforting fall flavors. A crispy golden crust on the outside, filled with warm spiced apples and rich cheesecake on the inside—this recipe delivers everything I love in a handheld dessert.

Why You’ll Love This Recipe

I love how these pies combine the classic flavors of apple pie and cheesecake in one delightful bite. The creamy cheesecake layer balances the sweet, cinnamon-spiced apple filling, all encased in a crispy, flaky fried shell. They're perfect for parties, holidays, or just a cozy weekend treat. Best of all, I can prep them in advance and fry them up fresh when I’m ready to enjoy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese
granulated sugar
vanilla extract
apple pie filling
ground cinnamon
refrigerated pie crusts or biscuit dough
egg (for egg wash)
vegetable oil (for frying)
powdered sugar (optional, for dusting)

directions

I start by beating the cream cheese, sugar, and vanilla extract together in a bowl until smooth and creamy.
Then I chop the apple pie filling into smaller chunks and stir in a little ground cinnamon to boost the flavor.
I roll out the pie crusts (or biscuit dough) and cut them into circles, about 4 inches wide.
I place a spoonful of the cheesecake mixture and a spoonful of apple filling onto one half of each dough circle.
After that, I brush the edges with egg wash, fold the dough over, and press the edges together to seal. A fork helps crimp the edges and keeps the filling inside while frying.
I heat vegetable oil in a deep pan over medium-high heat. Once it’s hot, I carefully fry the pies until they’re golden brown on both sides.
I let them drain on paper towels, and once slightly cooled, I dust them with powdered sugar for a finishing touch.

Servings and timing

This recipe makes about 8 pies, depending on the size of the dough circles.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

I sometimes switch things up by using cherry or blueberry pie filling instead of apple for a different twist. If I want a lighter version, I bake the pies at 375°F for about 20 minutes instead of frying. Adding a little nutmeg or a splash of caramel sauce to the apple filling also enhances the flavor.

storage/reheating

I store leftover pies in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the air fryer or oven at 350°F for about 5–7 minutes to bring back the crispiness. I avoid the microwave because it tends to make the crust soggy.

FAQs

Can I make these pies ahead of time?

Yes, I often assemble them ahead and store them in the fridge for a few hours before frying. I can also freeze them raw and fry from frozen, adding a few extra minutes to the cook time.

What kind of apple filling should I use?

I use canned apple pie filling for convenience, but homemade apple filling works great too. I just make sure it’s not too watery to avoid soggy pies.

Can I use a different type of dough?

Yes, I sometimes use crescent dough or puff pastry instead of pie crusts for a different texture. Biscuit dough gives a nice, fluffy bite.

How do I know when the oil is hot enough?

I test it by dropping a small piece of dough into the oil. If it sizzles and rises to the top, it's ready. A thermometer should read around 350°F.

Can I bake instead of fry?

Absolutely. I bake them at 375°F for about 20–25 minutes until golden brown. They won’t be as crispy, but still delicious.

Conclusion

Stuffed Cheesecake Fried Apple Pies are a decadent treat that combines two of my favorite desserts into one irresistible handheld pie. Whether I fry or bake them, they always deliver rich flavor and satisfying texture. They're a perfect fall dessert, but I love making them all year round whenever I want something special.