Pineapple Custard Cheesecake

A tropical fruit dessert that goes well with a fish entree 


Pie  Crust

1 3/4 C graham cracker crumbs

1/3,C sugar

6 T melted butter

Pineapple Custard

8 ounce can crushed pineapple drained

2 eggs beaten

1 C sugar

2 T butter

Pineapple Cheesecake

8 ounces of cream cheese

1/2 C sugar

1 1/2 C  heavy whipping cream

8 ounce can pineapple drained

*Top with mango slices or Strawberry slices(optional)

Whip cream (optional)


Oven temperature 350º F  Serves  8


Add crumbs to medium sized bowl add sugar and mix. Combine mixture with melted butter. Place evenly into a 9 inch spring form pan and press using the bottom of a flat based cup or your fingers and work your way up the sides. Bake for 7-8 minutes and cool.

Pineapple Custard

Add 2 eggs beaten, sugar, butter, and drained pineapple to small sauce pan and cook over medium heat stirring gently until thickened. Set aside to cool.


Whip cream to heavy peaks and set aside. Whip softened cream cheese and sugar until fluffy. Add in drained pineapple. Fold the whipped cream into the cream cheese mixture.

Pour the cooled pineapple custard into the pie crust and spread evenly.  Next pour the cream cheese mixture over the custard and spread evenly. Refrigerate the pie for 2-3 hours.


*Serve with mango slices or strawberries with a dollop of whipped cream. I prefer the mango if available.






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