Description
Cheesecake Stuffed Apple Pies are the ultimate indulgence for anyone craving a sweet treat that combines the best of two worlds: creamy cheesecake and golden, flaky apple pie.
Ingredients
Scale
- 2 chopped apples (Honeycrisp or Granny Smith), skin removed and cut into chunks
- 2 tablespoons melted butter
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- Small bit of nutmeg (optional)
- 1 teaspoon cornstarch stirred with 1 tablespoon water
- 4 ounces room temperature cream cheese
- 2 tablespoons white sugar
- ½ teaspoon vanilla flavoring
- 1 package store-bought pie crusts, biscuit dough, or ready-made empanada wrappers
- Cooking oil for deep frying
- ¼ cup sugar mixed with 1 teaspoon cinnamon for sweet coating
- Extra toppings (optional): caramel drizzle or sugar dust
Instructions
- Begin by melting the butter in a small saucepan over medium heat. Once the butter has melted, add in the chopped apple chunks. Stir in the light brown sugar, ground cinnamon, and the optional nutmeg. Cook the apples for around 5 to 7 minutes, allowing them to soften nicely. This process really enhances the sweetness and flavor of the apples. As they cook, keep stirring gently to prevent them from sticking. Once softened, incorporate the cornstarch mixture stirred with water, continuously stirring until the filling thickens slightly. Once done, set aside the apple mixture to cool down.
- In a mixing bowl, beat together the room temperature cream cheese, white sugar, and vanilla flavoring until it becomes smooth and free of lumps. The cream cheese should be well-blended to ensure a creamy consistency. Once mixed, place it in the fridge for a few minutes. This will help to firm up the filling, making it easier to scoop into the dough later.
- Roll out your store-bought dough, biscuit dough, or empanada wrappers on a lightly floured surface until they are about 4 to 5 inches in diameter. It’s important to make uniform circles so that the pie shapes cook evenly. Once you have your circles, place a generous spoonful of the cheesecake mixture in the center of each circle, followed by a spoonful of the cooled apple filling. Be careful not to overfill them, as this can cause them to burst open while frying.
- To seal the pies, fold the dough over the filling to create half-moons, ensuring that the edges are aligned. Press the edges together firmly; you can use a fork to crimp the edges, adding both a decorative touch and ensuring a tight seal. If you find the edges aren’t sticking well, a little water or beaten egg around the edges can work wonders. Next, heat up 1 to 2 inches of cooking oil in a pan, checking that it reaches approximately 350°F (175°C) before adding your pies. Carefully drop them into the oil, frying until they’re golden brown on both sides—around 2 to 3 minutes each. Remember to monitor them closely to achieve that perfect color.
- Place the fried pies on paper towels to drain any excess oil, and while they’re still warm, roll them in a mixture of sugar and cinnamon for that extra layer of flavor!
Notes
Ensure the oil is at the correct temperature; too low and the pies will soak up excess oil, too high and they may burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 45 mg
- Protein: 2 g