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Strawberry Cheesecake Pudgy Pie (Pie Iron)

Strawberry cheesecake pudgy pie delivers a golden toasted sandwich bread outside with a strawberry cheesecake filling that oozes out as it crisps in a pie iron. Cook over campfire coals until both sides are evenly golden and crunchy, then cool briefly before dusting.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 8 white bread Use slices that fit your pie iron.
  • 1 butter For browning the bread slices (use enough to coat the buttered side).
Cheesecake filling
  • 4 oz cream cheese Softened for easy mixing.
  • 0.25 cup powdered sugar Helps sweeten and thicken the filling.
  • 0.5 tsp vanilla extract Adds classic cheesecake flavor.
Fruit filling
  • 1 cup strawberry pie filling Swap for other pie fillings if desired.
Finish
  • 1 powdered sugar For dusting right before serving.

Equipment

  • 1 pie iron

Method
 

Make the cheesecake mixture
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth, with no visible lumps.
Assemble the pudgy pies
  1. Butter one side of each white bread slice so it can brown and crisp in the pie iron.
  2. Place one bread slice, butter-side down, into the pie iron and spread with the cream cheese mixture.
  3. Spoon strawberry pie filling over the cream cheese layer, keeping it toward the center.
  4. Top with a second bread slice, butter-side up, so the filling is sandwiched in the middle.
Cook over the campfire
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side, until golden brown and crispy, then open briefly only to confirm color.
Cool and serve
  1. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes.
  2. Dust with powdered sugar and serve warm.

Notes

Pro tip: Keep the heat steady (coals, not direct flame) so the bread crisps without burning while the filling warms and softens. Store cooled leftovers in the fridge up to 2 days; rewarm in a lightly oiled skillet or pie iron for best crispness. Freezing isn’t recommended because the bread texture softens after thawing. For a lighter option, use reduced-fat cream cheese and a sugar-free strawberry pie filling if available.