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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie made in a pie iron with golden toasted sandwich bread and a warm, oozing strawberry filling. Crispy campfire-ready sandwiches are assembled like handheld cheesecake pockets for a quick dessert.
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Prep Time 10 minutes
Cook Time 8 minutes
cooling 2 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

bread
  • 8 white bread Slice thickness should fit your pie iron; use standard sandwich bread.
cheesecake filling
  • 4 oz cream cheese Soften until smooth and stirable.
  • 0.25 cup powdered sugar Sweetens and helps the filling spread.
  • 0.5 tsp vanilla extract
strawberry topping
  • 1 cup strawberry pie filling
assembly and finishing
  • 1 butter For brushing the bread so it crisps and toasts.
  • 1 powdered sugar For dusting right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the cheesecake filling
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth and spreadable. Stop when the mixture looks glossy with no visible lumps.
Assemble the pudgy pies
  1. Butter one side of each white bread slice. Brush lightly so the surface turns golden when toasted.
  2. Place one bread slice, butter-side down, in the pie iron and spread with the cream cheese mixture. Press gently so the filling reaches the edges for even oozing.
  3. Top with strawberry pie filling and cover with a second bread slice, butter-side up. Make sure the filling layer is even so it warms through without tearing the bread.
Campfire cook
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until golden brown and crispy. Look for crisp edges and toasted surfaces as the visual cue.
Cool and serve
  1. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes. The filling will thicken slightly as it cools, but it should still appear glossy.
  2. Dust with powdered sugar and serve warm. Finish right before eating so the toast stays crisp.

Notes

Pro tip: keep the filling layer fairly thin at the edges so it oozes without flooding the pie iron. Store leftovers covered in the fridge up to 2 days and rewarm briefly in a dry skillet or pie iron until crisp. Freezing: not recommended because the bread can become soggy after thawing. Dietary swap: use lactose-free cream cheese and a lactose-free vanilla extract to keep the cheesecake texture.