Cheesecake Stuffed Apple Pies

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Flaky, golden pastry wrapped around cinnamon-kissed apples and a silky cheesecake center… these Cheesecake Stuffed Apple Pies are what happens when a cozy fall crumble and a creamy cheesecake decide to share the same dessert plate. Every bite has that perfect contrast: crisp, buttery layers on the outside and warm, custardy apple filling with ribbons of vanilla cream on the inside.

They’re impressive enough for holidays and dinner parties, but easy enough to pull together on a chill weekend afternoon. Use store-bought puff pastry or pie dough, a handful of basic ingredients, and you’ll have bakery-style individual apple pies that look like they came straight from a pastry case.

Why You’ll Love This Cheesecake Stuffed Apple Pies

These little pies hit every dessert craving at once. Here’s why they’re bound to become a regular in your baking rotation:

• Two desserts in one. You get the comforting flavor of classic apple pie plus the tangy richness of cheesecake in each bite.
• Ideal for sharing. Individual portions make them perfect for potlucks, parties, or holiday dessert tables.
• Shortcut-friendly. Store-bought puff pastry or ready-made pie crust keeps things simple without sacrificing flavor.
• Customizable. Swap the apples, adjust the spices, or drizzle with caramel, vanilla glaze, or white chocolate to match the season.
• Make-ahead friendly. Both the apple filling and the cheesecake mixture can be prepared in advance, so assembly day is stress-free.

Can I Use Store-Bought Puff Pastry for Cheesecake Stuffed Apple Pies?

Absolutely—and it’s actually my favorite choice for this recipe. Store-bought puff pastry bakes up incredibly flaky and light, which contrasts beautifully with the creamy cheesecake filling and tender apples.

Look for all-butter puff pastry if you can find it, because it delivers the best rich flavor. Thaw it just until it’s pliable but still cool; overly warm dough can lose its layers and become tough. If you prefer traditional pie crust, that will work as well, but the texture will be more dense and rustic rather than light and airy.

When using puff pastry, lightly flour the surface so the dough doesn’t stick, and work quickly so the butter in the pastry stays cold. Cold pastry equals dramatic, puffed layers once it hits the hot oven.

Ingredients

Before you start, it’s helpful to understand what each ingredient brings to the party. That way, you can make smart substitutions if needed and still get amazing results.

• Puff pastry sheets – Create the flaky, buttery shell that puffs dramatically in the oven and encloses the filling.
• Cream cheese – Forms the tangy, creamy cheesecake layer that balances the sweetness of the apples.
• Granulated sugar – Sweetens both the apples and the cheesecake filling while helping everything caramelize and set.
• Brown sugar – Deepens the caramel flavor in the apple mixture and encourages a glossy, saucy texture.
• Apples – Provide juicy, tender bites of fruit; choose firm, tart or sweet-tart varieties so they hold their shape when cooked.
• Lemon juice – Brightens the apples and prevents them from browning while adding a bit of acidity.
• Ground cinnamon – Brings classic warm spice that pairs beautifully with both apples and cheesecake.
• Nutmeg or allspice – Adds a subtle, cozy background flavor that makes the filling taste bakery-level.
• Cornstarch or flour – Thickens the apple juices so the filling stays inside the pastry instead of leaking out.
• Vanilla extract – Infuses both the cheesecake layer and the apple filling with sweet, aromatic depth.
• Egg – Used for an egg wash to seal the pastry and give the tops a rich, golden sheen.
• Milk or cream – Loosens the cheesecake mixture slightly for a silky texture.
• Powdered sugar – For dusting over the baked pies or whisking into a quick glaze to finish.
• Salt – Just a pinch to sharpen flavors and balance the sweetness.

How To Make the Cheesecake Stuffed Apple Pies

Once you’ve prepped your components, assembling these pies becomes a fun, step-by-step process. Take your time sealing the edges so the cheesecake center stays tucked inside and you’ll be rewarded with gorgeous, bakery-worthy pastries.

Step 1: Prep the Apples

Peel, core, and dice the apples into small, even cubes so they cook quickly and evenly. Toss them with lemon juice, sugars, cinnamon, nutmeg or allspice, a pinch of salt, and a spoonful of cornstarch or flour. Cook the mixture in a skillet until the apples are just tender and the juices have thickened into a glossy sauce. Set aside to cool completely so the steam doesn’t make your pastry soggy.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese with granulated sugar until smooth and creamy, then mix in vanilla, a splash of milk or cream, and a tiny pinch of salt. The texture should be thick but spreadable—similar to frosting that holds soft peaks. Keep this mixture chilled while you prepare the pastry so it stays firm and easy to layer.

Step 3: Roll and Cut the Pastry

On a lightly floured surface, roll out the puff pastry sheets just enough to smooth any creases. Cut the dough into evenly sized rectangles or squares, depending on the shape you prefer. You’ll need two pieces of pastry for each pie—one for the base and one for the top—so plan your cuts with that in mind.

Step 4: Layer the Cheesecake and Apple Filling

Arrange half of the pastry pieces on a parchment-lined baking sheet. Add a spoonful of cheesecake filling to the center of each, leaving a border around the edges for sealing. Spoon some cooled apple mixture on top of the cheesecake layer, keeping the filling in a neat mound so it doesn’t spill over.

Step 5: Seal and Crimp the Pies

Brush the exposed pastry edges with a light egg wash to help everything stick together. Place a second piece of pastry over each mound of filling, gently stretching it if needed to cover. Press the edges firmly with your fingers, then crimp all the way around with the tines of a fork to seal. Cut a couple of small slits or poke holes on top of each pie to allow steam to escape while baking.

Step 6: Brush and Bake

Brush the tops of the pies with more egg wash for shine. If you like extra crunch, sprinkle a little granulated or coarse sugar over the top. Bake in a hot oven until the pastries are puffed, deep golden, and the filling is bubbling just slightly at the vents. The kitchen will smell like a cozy bakery.

Step 7: Cool and Finish

Let the pies cool on the baking sheet for a few minutes, then transfer them to a wire rack. Dust generously with powdered sugar or drizzle with a simple vanilla glaze or melted white chocolate. Serve while they’re still warm and the cheesecake center is soft and luscious.

Serving Cheesecake Stuffed Apple Pies

These Cheesecake Stuffed Apple Pies are at their very best when they’re still slightly warm and the cheesecake layer is creamy but not overly loose. The recipe typically feeds about 6 people, assuming one generous pastry per person, though you can easily stretch it to 8 if you make the pies slightly smaller.

For an extra-indulgent dessert, serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce. They also shine on a brunch table alongside coffee, tea, or hot cider. Because they’re individually portioned, they plate beautifully—no messy slicing required.

If you’re hosting a party, try arranging the pies on a large platter and garnishing with thin apple slices, cinnamon sticks, or a dusting of extra powdered sugar just before serving. Guests can simply grab one and go, making them perfect for casual gatherings where everyone mingles.

How to Store Cheesecake Stuffed Apple Pies

Because these pies contain a cheesecake layer, it’s best to treat them like any other dairy-based dessert.

• Room temperature: The pies can sit out for up to 2 hours while serving. After that, transfer them to the refrigerator for food safety.
• Refrigerator: Place fully cooled pies in an airtight container, layering parchment between them if you need to stack. They’ll keep well in the fridge for about 3–4 days. The pastry will soften slightly over time, but a quick reheat restores much of the crispness.
• Freezer: For longer storage, freeze the baked and cooled pies on a parchment-lined tray until firm, then transfer them to a freezer bag or sealed container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: To bring back that fresh-baked texture, warm the pies in a 325°F (160°C) oven or toaster oven for 8–10 minutes, or until heated through and crisp on the outside. Avoid microwaving if possible, as it can make the pastry chewy.

You can also freeze the unbaked, assembled pies: arrange them on a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time and watching for that deep golden color.

Frequently Asked Questions

Can I use canned apple pie filling instead of fresh apples?

Yes, you can substitute canned apple pie filling if you’re short on time. Drain off any excess liquid so the filling isn’t too wet, then chop any large apple slices into smaller pieces for easier stuffing. Keep in mind that canned filling is usually sweeter, so you may want to slightly reduce the sugar in your cheesecake layer or skip any extra sugar sprinkled on top.

What kind of apples work best for Cheesecake Stuffed Apple Pies?

Firm, slightly tart apples are ideal because they hold their shape and keep the dessert from becoming overly sweet. Varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady work especially well. You can also combine a tart apple with a sweeter variety to create a more layered flavor.

Can I make these pies ahead of time?

Definitely. You can cook the apple filling and mix the cheesecake layer up to 2 days in advance, storing each in separate airtight containers in the refrigerator. Assemble and bake the pies right before serving for maximum flakiness. Alternatively, assemble the pies and freeze them unbaked, then bake straight from frozen when you’re ready.

How do I keep the filling from leaking out?

Cooling the apple mixture completely before assembly is crucial; hot filling creates steam that can break the seal on your pastry. Make sure you leave a border around the edges, use a light egg wash to help the dough stick, and crimp firmly with a fork. Cutting only small vents on top will allow steam to escape without giving the filling big openings to ooze from.

Can I add toppings or sauces to dress them up?

Absolutely. A simple vanilla glaze, caramel sauce, or melted white chocolate makes these Cheesecake Stuffed Apple Pies look extra special. You can also sprinkle chopped toasted pecans, walnuts, or a pinch of flaky sea salt over the top for added texture and flavor. For a cozy brunch vibe, serve them dusted with powdered sugar alongside hot coffee or tea.

Want More Apple Dessert Ideas?

If these Cheesecake Stuffed Apple Pies have you craving even more cozy apple treats, you’ll love trying some of these favorites next:

• Apple Crisp Cheesecake for another creamy-meets-crunchy dessert with a classic crumble topping.
• Apple Fritter Cake when you want all the flavors of a bakery fritter baked into an easy, shareable cake.
• Easy Apple Crisp for a simpler, spoonable option that’s ideal for weeknight cravings.
• Apple Cinnamon French Toast Casserole when you’re looking for a sweet brunch bake that doubles as dessert.

Save This Pin For Later

📌 Save these Cheesecake Stuffed Apple Pies to your favorite dessert or fall baking board so you can come back to them whenever the apple craving hits.

When you make them, I’d love to hear how they turned out. Did you drizzle caramel on top, add chopped nuts, or play with different apple varieties?

Share your tweaks and questions in the comments so we can all swap ideas and bake even smarter together. And if you’re looking for more fun bakes and everyday meal inspiration, follow Life With Livia on Pinterest where I share new recipes all the time.

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