Cherry Cheesecake Hand Pies
Cherry Cheesecake Hand Pies are a charming twist on the traditional cheesecake, perfectly encapsulated in a portable pastry form. These delightful treats combine the creamy richness of cheesecake with the sweet-tart flavor of cherries, all enveloped in a flaky, golden-brown crust.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Round Cutter
Ingredients
Ingredients
- 1 package Refrigerated Pie Crusts (14 oz) Provides a flaky base.
- 1 cup Cream Cheese (softened) Essential for the cheesecake filling.
- 1/3 cup Granulated Sugar Balances the tanginess of cream cheese.
- 1 teaspoon Vanilla Extract Adds depth to the filling.
- 1 large Egg Acts as a binding agent.
- 1 cup Cherry Pie Filling Fruity topping that complements the cheesecake.
- 1 tablespoon Cornstarch Thickens the cherry filling.
- 1 egg Egg (for egg wash) Optional for a golden finish.
- Powdered Sugar (for dusting) Enhances presentation.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and one egg. Blend until smooth and creamy.
- In a separate bowl, combine the cherry pie filling with the cornstarch and mix gently.
- Roll out the refrigerated pie crusts and cut out circles about 4-5 inches in diameter.
- On half of the circles, place about one tablespoon of the cheesecake filling followed by a tablespoon of the cherry filling.
- Brush water around the edges of the dough circles to help seal the pies.
- Fold the dough over to create a half-moon shape and press the edges to seal.
- Place the assembled hand pies on a baking sheet lined with parchment paper and brush the tops with egg wash if desired.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool on a wire rack and dust with powdered sugar before serving.
- Enjoy warm or at room temperature!
Notes
These hand pies are versatile and can be enjoyed as a dessert, snack, or breakfast treat.