Cheesecake Stuffed Apple Pies

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Imagine the perfect dessert marriage between creamy cheesecake and warm apple pie—wrapped in golden, flaky pastry. These Cheesecake Stuffed Apple Pies are everything you want from a comforting, bakery-style treat, right from your own oven. The filling is a luscious blend of cinnamon-spiced apples and silky cheesecake that oozes with every bite, while the outer pastry delivers a satisfying crunch. It’s indulgent, cozy, and unbelievably delicious.

Whether you’re entertaining guests, preparing a holiday dessert, or just craving something extra special, these hand pies check all the boxes. They look like they came from a gourmet bakery, but they’re surprisingly simple to make. Best part? They can be baked ahead and warmed just before serving, making them a go-to favorite for both casual snacking and elegant dessert spreads.

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Preparation Phase & Tools to Use

Before diving into this recipe, make sure your kitchen is stocked with a few key essentials that will make the process smooth and successful:

1. Baking Sheet: A sturdy baking sheet is necessary for even baking and supporting the pies as they crisp up beautifully in the oven.

2. Parchment Paper: This will prevent sticking and makes clean-up a breeze. It also helps the bottoms of the pies bake evenly.

3. Rolling Pin: If you’re using homemade or store-bought dough that needs to be thinned or shaped, a rolling pin is your best friend.

4. Mixing Bowls: You’ll need a couple of these for mixing the cheesecake filling and the apple-cinnamon mixture separately.

5. Hand Mixer or Whisk: For a creamy, lump-free cheesecake filling, a hand mixer works wonders. A whisk will do in a pinch.

6. Pastry Brush: Helpful for sealing the edges with egg wash and giving the tops a glossy, golden finish.

7. Cooling Rack: Allows airflow underneath the pies post-bake, keeping the crust from going soggy.

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Ingredients for the Cheesecake Stuffed Apple Pies

Let’s talk about what makes these pies irresistible:

Cream Cheese
The star of the cheesecake filling. It provides that rich, tangy base that contrasts perfectly with the sweetness of the apples.

Granulated Sugar
Used in both the cheesecake mixture and the apple filling to sweeten things just right without overpowering the natural flavors.

Vanilla Extract
Adds warm aromatic depth to the cheesecake filling.

Egg Yolk
Helps bind the cheesecake filling and gives it a silky texture when baked.

Apples (Granny Smith or Honeycrisp)
Firm and tart, they hold their shape well during baking and balance the sweetness of the overall dessert.

Cinnamon & Nutmeg
Essential warm spices for the apple filling that bring cozy, familiar flavor.

Lemon Juice
Keeps the apples from browning and enhances their natural flavor.

Cornstarch
Thickens the apple filling just enough to keep it from leaking out of the pies.

Puff Pastry Sheets
These give the pies their flaky, golden shell. Store-bought works perfectly here.

Egg Wash (Egg + Water)
Brushed on top for that perfect golden brown color.

Powdered Sugar (optional)
For dusting after baking, adding a touch of sweetness and a finished bakery look.

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How To Make the Cheesecake Stuffed Apple Pies

Step 1: Make the Cheesecake Filling

In a medium bowl, beat together softened cream cheese, sugar, vanilla extract, and egg yolk until smooth. Set it aside in the fridge to chill slightly.

Step 2: Prepare the Apple Filling

Peel and dice the apples into small chunks. In a pan over medium heat, cook the apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch until the apples are tender and the mixture thickens. Let it cool completely.

Step 3: Assemble the Pies

Roll out the puff pastry slightly and cut into even rectangles or circles. Spoon a layer of cheesecake filling in the center, followed by a spoonful of apple filling. Top with another piece of pastry and press edges to seal.

Step 4: Apply Egg Wash

Use a pastry brush to coat the tops with egg wash. This helps them bake to a golden, shiny finish.

Step 5: Bake to Perfection

Place pies on a parchment-lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until puffed and golden.

Step 6: Cool and Dust

Let the pies cool on a wire rack for 5–10 minutes. Optionally, dust with powdered sugar before serving for a classic touch.

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Best Ways to Serve and Store These Cheesecake Stuffed Apple Pies

These hand pies are at their absolute best when served slightly warm. The cheesecake softens and blends beautifully with the cinnamon-kissed apples, while the puff pastry remains crisp and buttery. Serve them as they are, or take it a step further by adding a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert plate.

To store, let them cool completely and then refrigerate in an airtight container for up to 3 days. Reheat in a toaster oven or standard oven at 300°F for 5–7 minutes to refresh the flakiness. Avoid microwaving, as it softens the pastry too much.

If you’d like to freeze them, wrap each pie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen at 350°F until warmed through.

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Frequently Asked Questions

How do I keep the filling from leaking out?

Make sure the edges are sealed tightly—use a fork to crimp them closed and don’t overfill. Chilling the assembled pies for 10 minutes before baking can also help.

Can I make these ahead of time?

Absolutely. You can assemble them the night before, refrigerate, and bake fresh the next day. Or, freeze them unbaked and bake as needed.

What kind of apples work best?

Granny Smith and Honeycrisp are the top choices. They hold their shape and bring that perfect sweet-tart balance.

Can I use pie crust instead of puff pastry?

Yes, though the texture will be more traditional and less flaky. It’s still delicious, just a bit heartier.

How do I know when they’re done baking?

They should be puffed up and golden brown. If you’re unsure, a thermometer inserted into the center should read about 160°F to ensure the cheesecake is set.

Can I use canned apple pie filling?

You can, but homemade gives you better texture and flavor control. If you’re short on time though, it’s a good shortcut.

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Want More Dessert Ideas with a Twist?

If you loved these Cheesecake Stuffed Apple Pies, you’ll want to try more sweet treats that combine creativity and comfort. Check out these other Life With Olivia favorites:

• Strawberry Crunch Pound Cake for a nostalgic, fruity crunch.
• Tiramisu Cupcakes for a coffee-flavored twist in a hand-held dessert.
• Kentucky Butter Cake that melts in your mouth with every bite.
• No Bake Mini Banana Cream Pies for quick and easy indulgence.
• Paula Deen’s 5-Minute Fudge when you need something rich and chocolatey in no time.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with tart Granny Smiths or a sweeter apple? Add extra cinnamon? I’d love to hear your twist on it.

Questions are always welcome, and if you need tips or variations, drop them below. Let’s make baking even more fun together!

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