Name: Cheesecake Stuffed Apple Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 1 large apple (Honeycrisp or Granny Smith), peeled and diced; 1 tbsp granulated sugar (for apples); 1/2 tsp ground cinnamon; 1 tsp cornstarch; 1 tbsp water; 1 egg, beaten (for egg wash); 1 tbsp powdered sugar (for topping)

Imagine biting into a golden, flaky pastry that oozes warm spiced apples and silky cheesecake filling. Cheesecake Stuffed Apple Pies are a dreamy fusion of autumn comfort and creamy indulgence, offering the best of both desserts in a single bite.

These handheld pies are perfect for cozy evenings, festive gatherings, or whenever you’re craving something extra special. The contrast between the crisp pastry and creamy interior will have everyone thinking you picked these up at a bakery—and no one needs to know how simple they are to make at home.

Why You’ll Love This Cheesecake Stuffed Apple Pies Recipe

These pies combine the luscious richness of cheesecake with the sweet and spiced delight of apple pie, all wrapped in buttery puff pastry. They’re:

Perfectly portioned for easy serving
Great for make-ahead desserts or lunchbox treats
Made with just a few simple ingredients
Customizable with different apples or flavored cream cheese

What Kind of Puff Pastry Should I Use?

Look for an all-butter puff pastry if possible for the flakiest, richest result. Frozen puff pastry sheets work beautifully here; just thaw according to package instructions. Avoid using crescent dough or pie crust—you want that signature puff and golden layering only puff pastry can deliver.

Ingredients for the Cheesecake Stuffed Apple Pies

To make the perfect batch of these warm, gooey pies, you’ll need the following essentials:

Puff Pastry Sheets: These form the buttery, flaky outer layer that holds all the delicious filling.
Cream Cheese: A rich and tangy base for the cheesecake layer.
Granulated Sugar: Used in both the cheesecake filling and apple mixture to enhance sweetness.
Vanilla Extract: Brings warmth and depth to the cream cheese filling.
Apples (like Honeycrisp or Granny Smith): Their tart and crisp nature holds up well during baking.
Ground Cinnamon: Essential for that classic apple pie flavor.
Cornstarch or Flour: Helps thicken the apple mixture slightly.
Egg (for egg wash): Gives that beautiful golden shine to the pastry crust.
Powdered Sugar: For a final dusting of sweetness on top.

How To Make the Cheesecake Stuffed Apple Pies

Step 1: Prepare the Apple Filling

Peel, core, and dice the apples. In a skillet over medium heat, combine the apples, sugar, cinnamon, and a touch of water. Cook until the apples are tender and syrupy. Add a bit of cornstarch to thicken. Let it cool completely.

Step 2: Make the Cheesecake Layer

In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. This will be your luscious cheesecake layer.

Step 3: Assemble the Pies

Roll out the thawed puff pastry and cut into equal rectangles. Place a spoonful of the cheesecake filling in the center, top with apple filling, and cover with another pastry rectangle. Crimp the edges with a fork to seal.

Step 4: Bake to Golden Perfection

Brush each pastry with egg wash and bake at 375°F (190°C) for 18–20 minutes, or until puffed and deeply golden.

Step 5: Cool & Dust

Allow to cool slightly before dusting with powdered sugar. Serve warm for the ultimate cozy dessert experience.

Serving and Storing Cheesecake Stuffed Apple Pies

These pies are best served slightly warm when the cheesecake is soft and the apple filling is luscious. They feed about 6 people, depending on how large you cut your pastry.

For storage, let them cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F to re-crisp the pastry.