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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie is a campfire dessert made in a pie iron, with golden toasted sandwich bread and a filling that oozes as it crisps. It’s filled with a quick cream cheese mixture and strawberry pie filling, then cooked until both sides turn crisp and brown.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread and cheesecake filling
  • 8 white bread
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 cup strawberry pie filling
  • 1 butter for bread
  • 1 powdered sugar for dusting

Equipment

  • 1 pie iron

Method
 

Make the cheesecake filling
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, with no lumps (visual cue: thick mixture that holds together).
Assemble the pudgy pies
  1. Butter one side of each white bread slice so the outside will crisp (visual cue: shiny, butter-coated surface).
  2. Place one slice butter-side down in a preheated pie iron and spread the cream cheese mixture on top (visual cue: an even layer covering the bread).
  3. Top with strawberry pie filling and cover with a second slice, butter-side up (visual cue: filling visible at the center as you close).
Cook over campfire coals
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until golden brown and crispy (visual cue: browned stripes and filling oozing at the edges).
Finish and serve
  1. Carefully remove the pudgy pie and let it cool for 2 minutes so the filling sets slightly (visual cue: steam slows and the crust looks crisp).
  2. Dust with powdered sugar and serve warm (visual cue: a light white sugar coating over the golden crust).

Notes

Pro tip: keep the pie iron closed and cook until you see a deep golden crust plus strawberry cheesecake filling visibly bubbling at the seam—this is what keeps the interior from being undercooked. Store leftovers covered in the fridge up to 2 days; rewarm in the pie iron or oven briefly to re-crisp. Freezing isn’t recommended because the bread texture softens. If you want a lighter dessert, use reduced-fat cream cheese and measure the powdered sugar a touch under the called-for amount.