Name: Cherry Cheesecake Hand Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: About 8-10 hand pies
Ingredients: 1/4 cup granulated sugar; 4 oz cream cheese, softened; 21 oz can cherry pie filling; 1 package refrigerated pie crust (2 crusts); 1/2 cup powdered sugar; 1 teaspoon corn syrup; 1 tablespoon water; Vegetable oil, for deep frying (about 4-6 cups)

Cherry Cheesecake Hand Pies are the ultimate indulgence, a portable slice of heaven that brings together the creamy, tangy perfection of cheesecake with the sweet burst of cherries, all nestled within a flaky, buttery crust. Who doesn’t adore a classic cheesecake? But let’s be honest, sometimes the occasion calls for something a little more playful and personal. That’s where these delightful Cherry Cheesecake Hand Pies truly shine. They capture all the beloved flavors of a traditional cheesecake but in a charming, handheld format that’s perfect for parties, picnics, or simply a delightful afternoon treat. What makes them so special? It’s that irresistible contrast of textures and tastes – the velvety smooth cream cheese filling, studded with bright, juicy cherries, all encased in a golden-brown pastry that shatters with every bite. Get ready to fall in love with this reinvented classic.

Ingredients:

1/4 cup granulated sugar
4 oz cream cheese, softened
21 oz can cherry pie filling
1 package refrigerated pie crust (2 crusts)
1/2 cup powdered sugar
1 teaspoon corn syrup
1 tablespoon water
Vegetable oil, for deep frying (about 4-6 cups)

Preparing the Cherry Cheesecake Filling

Step 1: Cream the Cheese and Sugar Base

First, let’s get our delicious cherry cheesecake filling ready. In a medium bowl, combine the softened cream cheese and the 1/4 cup of granulated sugar. Using a fork or an electric mixer on low speed, cream these two ingredients together until they are smooth and well combined. It’s important that the cream cheese is truly softened – this will prevent any lumps and ensure a velvety texture for your filling. You want to beat it until there are no visible streaks of sugar or cream cheese, creating a beautiful, pnon-alcoholic ale base. This mixture forms the cheesecake element of our hand pies, providing that rich, creamy counterpoint to the sweet cherries.

Step 2: Incorporate the Cherry Pie Filling

Next, gently fold in the entire 21 oz can of cherry pie filling into the cream cheese and sugar mixture. Be careful not to overmix at this stage. We want to maintain some of the texture of the pie filling, including the whole or halved cherries, rather than turning it into a completely uniform paste. Stir just enough to distribute the cream cheese mixture throughout the cherries. This will create a luscious, slightly tangy filling that’s perfect for our hand pies. The corn syrup we’ll add later will also help to give the filling a lovely sheen and a slightly thicker consistency, making it less likely to leak out during frying.

Assembling the Hand Pies

Step 3: Cutting and Filling the Pie Crusts

Now it’s time to bring our Cherry Cheesecake Hand Pies to life! Open your package of refrigerated pie crusts. You’ll typically get two crusts, which is perfect for making multiple hand pies. Lay one crust flat on a lightly floured surface. Using a round cookie cutter or the rim of a glass, cut out as many circles as you can. Aim for circles that are about 4-5 inches in diameter – this size is ideal for individual hand pies. Repeat this process with the second pie crust. You should aim for an even number of circles. For each hand pie, you will need two circles: one for the bottom and one for the top.

Take half of your cut-out circles and place them on a clean, dry surface. Spoon about 2-3 tablespoons of the cherry cheesecake filling onto the center of each of these bottom crust circles. Be sure to leave about a 1/2-inch border around the edge of the crust. This border is crucial for sealing the pies and preventing the filling from seeping out during the frying process. Don’t overfill them, as this can also lead to leaks.

Step 4: Sealing the Hand Pies

To seal your Cherry Cheesecake Hand Pies, take the remaining pie crust circles and place one on top of each filled bottom crust. Gently press the edges of the top crust down onto the bottom crust to adhere them. For a really secure seal, you can use the tines of a fork to crimp the edges all the way around. This not only helps to keep the filling contained but also adds a decorative touch to your hand pies. You can also use your fingers to pinch and twist the edges, creating a beautiful, rustic finish. If any filling has escaped onto the edges, gently wipe it away with a damp paper towel before crimping. This will ensure a clean seal.

Frying and Finishing Touches

Step 5: Deep Frying the Hand Pies

This is where the magic happens! Heat about 4-6 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to reach a temperature of around 350°F (175°C). A thermometer is very helpful here to ensure the oil is at the correct temperature. If the oil is too cool, the hand pies will absorb too much grease and become soggy. If it’s too hot, they will brown too quickly on the outside before the inside is heated through.

Carefully slide 2-3 hand pies into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature. Fry for about 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or spider strainer to carefully flip the hand pies and remove them from the oil once they are done. Place the fried hand pies on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This is a critical step to ensure your pies are crispy and not greasy.

Step 6: Glazing and Serving

While the hand pies are still warm, let’s make a simple glaze to take them to the next level. In a small bowl, whisk together the 1/2 cup of powdered sugar, 1 teaspoon of corn syrup, and 1 tablespoon of water. You’re looking for a smooth, pourable consistency. If it’s too thick, add a tiny bit more water, a drop at a time. If it’s too thin, add a little more powdered sugar. Drizzle this glaze generously over the warm hand pies. The warmth of the pies will help the glaze set slightly. You can also sprinkle a little extra granulated sugar over the glaze while it’s still wet for an added touch of sparkle and sweetness. Allow the glaze to set for a few minutes before serving. These Cherry Cheesecake Hand Pies are best enjoyed warm, but they are also delicious at room temperature.

Conclusion:

And there you have it! You’ve mastered the art of creating delicious Cherry Cheesecake Hand Pies. This recipe delivers the perfect balance of creamy, tangy cheesecake filling encased in a flaky, golden pastry, bursting with sweet cherry goodness. These hand pies are incredibly versatile, making them a delightful treat for any occasion, from casual get-togethers to more formal dessert tables. I encourage you to give these Cherry Cheesecake Hand Pies a try; you’ll be amazed at how easily you can create such an impressive dessert right in your own kitchen. Don’t be afraid to experiment and make them your own!

For serving, these Cherry Cheesecake Hand Pies are wonderful on their own, but they also pair beautifully with a dollop of whipped cream, a drizzle of chocolate sauce, or even a scoop of vanilla bean ice cream. They are fantastic served warm, but also delicious at room temperature. Consider them a perfect portable dessert for picnics, potlucks, or even a special lunchbox surprise.

When it comes to variations, the possibilities are endless. Feel free to swap out the cherries for other fruits like blueberries, raspberries, or even a mix of berries. You could also add a touch of lemon zest to the cheesecake filling for an extra bright flavor, or a pinch of cinnamon to the crust for a warming spice note. For an added textural element, sprinkle a few chopped nuts on top before baking.

Frequently Asked Questions:

Can I make the Cherry Cheesecake Hand Pies ahead of time?

Yes, absolutely! You can assemble the hand pies completely and refrigerate them for up to 24 hours before baking. If baking from chilled, you may need to add a few extra minutes to the baking time. You can also bake them completely and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

What is the best way to store leftover Cherry Cheesecake Hand Pies?

Leftover Cherry Cheesecake Hand Pies can be stored in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerating them is a good option, and they will stay fresh for about 4-5 days. Reheating them gently in a warm oven or toaster oven will help revive their flaky crust.