Tasty Cheesecake Stuffed Fried Apple Pies

These handheld apple cheesecake pies mix my two favorite sweet treats in one amazing bite. When you crack through that crisp outer shell, you'll find a wonderful mix of tangy cheese and warm apple spices waiting inside.

I whipped these up during a wet weekend when everyone wanted something tasty but I wasn't in the mood to bake a whole pie or cheesecake. These little hand pies are now a family favorite, especially when apples are in season.

Ingredients

• Honeycrisp or Granny Smith apples: Give you just the right mix of tang and firmness for your filling
• Cream cheese: Makes that smooth, velvety layer everyone can't get enough of
• Refrigerated pie crusts: Cut your work time but still give you that flaky bite
• Nutmeg and cinnamon: Add those cozy traditional apple flavors
• Brown sugar: Brings sweet caramel hints to your apple mix
• Cornstarch: Keeps the apple filling thick so it won't leak out
• Vanilla extract: Adds a touch of sweet fragrance to your cheese layer

Step-by-Step Instructions

Prepare Apple Filling:

Get your butter bubbling in a pan on medium heat. Toss in apple chunks cut to the same size so they cook evenly. Shake brown sugar, nutmeg, and cinnamon over them and mix until coated. Cook for about 5-7 minutes until they're soft but still hold their shape. Mix cornstarch with water, pour into the pan, and stir non-stop for a minute or two until everything looks thick and shiny. Take it off the heat and let it cool completely in a bowl.

Create Cheesecake Filling:

Take your room-temp cream cheese and put it in a bowl. Room temp is key for no lumps. Add sugar and vanilla, then beat everything until it's fluffy and smooth. Pop it in the fridge for about 15 minutes so it firms up a bit, which makes your pies easier to put together.

Assemble The Pies:

Spread your pie crust on a lightly floured counter and cut out 4-5 inch circles. Put a spoonful of the chilled cheese mix in the middle, then add a spoonful of cooled apples on top. Don't overstuff them. Wet the edges with water or egg, then fold over to make half-moons. Press the edges with your fingers first, then make pretty patterns with a fork to seal them tight.

Fry To Golden Perfection:

Get your oil hot in a heavy pan, around 350°F. Check with a thermometer to be sure. Gently drop in a few pies at a time – don't crowd them. Cook each side for 2-3 minutes until they turn a rich golden color. Lift them out with a slotted spoon and let them drain on paper towels.

Final Touches:

While they're still warm but won't burn your hands, roll them in cinnamon sugar to coat all over. Put them on a plate and if you want, add a drizzle of warm caramel or a dusting of powdered sugar right before you serve them.

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There's something magical about pulling these golden pies from the hot oil. The smell of vanilla, apple, and cinnamon spreads through the house, and suddenly everyone shows up in the kitchen. I really love how the soft cream cheese creates such a nice contrast with the fruit inside.

Make Ahead Options

You can easily prep these pies in advance. Just put them together, freeze them in a single layer, then move them to a freezer bag. They'll stay good frozen for up to three months. When you want to eat them, just fry them while still frozen, adding about a minute more per side. The filling stays nice and contained, and tastes just as good as freshly made.

Perfect Substitutions

When apples aren't fresh, try using mixed berries, peaches, or pears instead. For the cheese part, try mascarpone if you want something more luxurious, or Neufchâtel if you're watching calories. Can't find pie crust? You can use puff pastry squares, crescent roll dough, or even spring roll wrappers in a pinch – each gives you a different but tasty texture.

Serving Suggestions

These pies taste great by themselves, but you can dress them up too. Serve them warm with some vanilla ice cream and salted caramel sauce for a fancy dessert. For brunch, pair them with crispy bacon and a dollop of maple-flavored whipped cream. During the holidays, arrange them on a platter with other small desserts and offer dipping sauces like cream cheese frosting, chocolate ganache, and fruit purees.

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Common Questions

→ Can I use canned apple filling?

Absolutely, store-bought apple pie filling works as a time-saving option instead of making it from scratch.

→ How can I seal the edges properly?

Push down firmly along the edges with a fork. A little water or beaten egg on the rim will help stick the dough together better.

→ What oil is best for frying?

Go for mild-tasting oils such as canola, vegetable, or peanut oil when frying these sweet pockets.

→ Can these be baked instead of fried?

You can definitely bake them. Just pop them in at 375°F (190°C) for about 15-20 minutes until they turn golden brown. It's a bit lighter too.

→ How do I store leftovers?

Keep any extras in a sealed container on your counter for up to 2 days or in the fridge for about 5 days. Warm them up before eating for the best flavor.