Cheesecake Stuffed Apple Pies

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Crispy, golden layers of buttery puff pastry wrap around a luscious filling of cinnamon-spiced apples and rich, creamy cheesecake in these unforgettable Cheesecake Stuffed Apple Pies. Each bite is the perfect marriage of textures—flaky crust, tender apple chunks, and a silky cheesecake center that melts in your mouth. The aroma of baked apples and warm spices alone is enough to bring everyone into the kitchen.

This dessert feels indulgent and comforting, yet is surprisingly simple to make. It’s like enjoying the best parts of a classic apple pie and a decadent New York cheesecake all in one handheld treat. Whether you’re whipping these up for a holiday gathering or an everyday sweet tooth fix, Cheesecake Stuffed Apple Pies will quickly become your go-to dessert.

Why You’ll Love This Cheesecake Stuffed Apple Pies Recipe

This recipe delivers major flavor with minimal effort, using store-bought puff pastry for convenience and a quick homemade apple filling. The addition of cheesecake transforms it from a regular apple turnover into something truly special. It’s the perfect fusion of classic desserts, and it’s customizable too—try it with pears, berries, or caramel drizzle.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To create Cheesecake Stuffed Apple Pies, you’ll need a few essential tools. A baking sheet lined with parchment paper is key for even baking and easy cleanup. A sharp knife or apple peeler will help you prep your apples quickly and efficiently. A mixing bowl is necessary to toss your apples in sugar and spices, and a hand mixer or whisk helps blend your cheesecake filling to a smooth, fluffy texture. Finally, a fork is perfect for sealing the edges of the pies with that signature crimped look.

Preparation Tips

Use firm, tart apples like Granny Smith for the best flavor and texture—they hold up well during baking and balance the sweetness of the filling. Let your cream cheese soften at room temperature for smoother blending. Don’t overfill the pastry to avoid leakage, and be sure to seal the edges tightly. A light egg wash before baking adds beautiful golden color and a light sprinkle of sugar or powdered sugar after baking gives it that irresistible finish.

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Ingredients for this Cheesecake Stuffed Apple Pies Recipe

For the Apple Filling:

• 2 large Granny Smith apples, peeled, cored, and diced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch (optional, for thicker filling)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For Assembly:

• 1 package puff pastry sheets (usually comes with 2 sheets), thawed
• 1 egg (for egg wash)
• 1 tablespoon milk or water (to mix with the egg wash)
• Powdered sugar (for dusting, optional)

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Step 1: Prepare the Apple Filling

Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice. Cook for about 5–7 minutes until the apples soften slightly but still hold their shape. If you prefer a thicker filling, stir in the cornstarch and cook for an additional 2 minutes. Remove from heat and allow to cool completely.

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Step 2: Make the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or whisk to blend until smooth, creamy, and fluffy. Chill in the refrigerator if it becomes too soft.

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Step 3: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (for a total of 8 squares). You can trim the edges to even them out if desired.

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Step 4: Assemble the Pies

Place a tablespoon of cheesecake filling in the center of each square, followed by a spoonful of the cooled apple mixture. Be careful not to overfill. Fold the pastry over to form a triangle or rectangle, depending on your preference. Use a fork to crimp the edges and seal them tightly.

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Step 5: Apply Egg Wash and Bake

Place the assembled pies onto a baking sheet lined with parchment paper. In a small bowl, beat the egg with milk or water to make an egg wash. Brush the tops of each pastry with the egg wash for a golden finish. Bake for 18–22 minutes or until puffed and golden brown.

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Step 6: Cool and Serve

Remove from the oven and allow the pies to cool slightly on a wire rack. Dust with powdered sugar if desired. Serve warm for the most delicious gooey cheesecake and apple experience, or cool completely for a firmer texture.

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Notes

For the best results, allow both the apple filling and cheesecake filling to cool before assembling the pies—this prevents the pastry from becoming soggy. You can prepare both fillings ahead of time and store them in the refrigerator for up to 2 days. If you’re using frozen puff pastry, let it thaw in the fridge overnight or at room temperature for about 30–40 minutes before unfolding to avoid cracking.

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Watch Out for These Mistakes While Cooking

• Overfilling the pastry: This can lead to leaking during baking and uneven cooking. Stick to a spoonful of each filling.
• Not sealing the edges properly: A tight seal using a fork prevents the filling from escaping.
• Using warm filling: Warm filling can cause the puff pastry to soften too much before baking, which affects the final texture.
• Skipping egg wash: It adds a lovely golden shine—don’t miss this step.
• Baking on an unlined tray: Always use parchment paper to prevent sticking and ease cleanup.

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Storage Instructions

Once cooled, store the Cheesecake Stuffed Apple Pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5–8 minutes until warmed through and crispy again. Avoid microwaving if you want to keep the pastry flaky.

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Estimated Nutrition

(Per serving – based on 1 pie out of 8 total)

• Calories: ~310 kcal
• Protein: 4g
• Carbohydrates: 28g
• Sugar: 12g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 180mg
• Fiber: 1g
• Cholesterol: 45mg

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the filling and even assemble the pies a few hours in advance. Store them in the fridge until ready to bake.

Can I freeze Cheesecake Stuffed Apple Pies?

Yes, assemble them and freeze unbaked on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

What type of apples are best?

Granny Smith apples work best for a tart contrast, but Honeycrisp or Fuji can be used for a sweeter twist.

Can I use store-bought apple pie filling?

You can, but the homemade version has a fresher flavor and better texture.

Can I make these dairy-free?

Use dairy-free cream cheese and vegan puff pastry for a dairy-free option.

How do I know when they’re done baking?

The pastry should be puffed and golden brown. Check the bottoms to ensure they’re baked through.

What else can I stuff them with?

Try different fruit fillings like pears, peaches, or even berries. You can also drizzle caramel or add chopped nuts.

Can I make mini versions?

Absolutely! Just cut smaller squares of puff pastry and reduce the baking time by a few minutes.

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Conclusion

Cheesecake Stuffed Apple Pies are the ultimate hybrid dessert—crisp, creamy, and perfectly spiced. They offer the cozy familiarity of apple pie with the indulgent twist of cheesecake, all wrapped in golden, flaky pastry. Whether served as a dinner party finale or a cozy treat with coffee, these pies are guaranteed to impress and satisfy. Once you make them, you’ll understand why this recipe is a keeper.

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