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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie with crispy, golden bread and a warm, gooey cream cheese filling. Sandwich bread is buttered, filled with cheesecake mixture and jam, then pan-toasted in a pie iron until the crust is deep golden and the center is melted.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 oz cream cheese Softened at room temperature.
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.5 cup strawberry jam Or use fresh strawberries diced + 1 tbsp sugar.
Assembly
  • 8 white sandwich bread
  • 3 tbsp unsalted butter Softened; for buttering the bread.
  • 0.5 cooking spray Or use additional butter to grease the pie iron.

Equipment

  • 1 pie iron

Method
 

Make the strawberry cheesecake filling
  1. Let the cream cheese soften at room temperature for 15–20 minutes so it blends easily.
  2. In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the pudgy pies
  1. Butter one side of each bread slice generously so you get a crisp, golden exterior.
  2. Preheat the pie iron over hot campfire coals or a medium flame for 2–3 minutes, then spray lightly with cooking spray.
  3. Place one bread slice butter-side down into the pie iron.
  4. Spoon about 2 tablespoons of the cream cheese mixture onto the center and spread slightly, leaving a border around the edges.
  5. Add 1–2 tablespoons of strawberry jam over the cream cheese layer.
  6. Place the second bread slice on top, butter-side up toward the pie iron lid.
  7. Close the pie iron firmly and trim any excess bread sticking out around the edges.
Cook and serve
  1. Cook over the fire for 3–5 minutes per side, rotating occasionally, until the outside is deep golden brown and the filling is hot and melted.
  2. Carefully open the pie iron, slide the pudgy pie onto a plate, and let it cool for 1–2 minutes before eating.
  3. Dust with extra powdered sugar if desired and serve warm.

Notes

For best melting, use softened cream cheese (not cold) and keep the fire heat consistent; check often because coals vary. Store leftovers covered in the fridge up to 2 days and rewarm in a pie iron or toaster oven until hot—freezing is not recommended due to texture changes in the bread and filling. If you want a lighter option, swap to low-fat cream cheese and reduce the powdered sugar to 2 tbsp while keeping the jam as written.