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.






Cherry Pie


3/4 C white sugar

3/4 brown sugar

4 T corn starch

2 32 ounce cans red tart cherries

2/3 C juice from canned cherries

1/4 t red food coloring

1/2 t almond extract

1/2 t vanilla

1 T cinnamon

1/2 t butter

1 9 inch deep dish pie crust


1 9 inch pie crust

6 T butter

6 T flour

4 T brown sugar

1 t cinnamon


Oven 400º  Line oven with foil.

Blind bake pie crust. Line with parchment paper and fill with beans or beads and bake until golden. Remove beans and parchment and gently pierce bottom. Bake for 10 minutes.

Cherry Filling

Drain cherries and reserve 2/3 cup of juice. Add cherries, juice, sugars, and cinnamon to medium sauce pan. Stir in the corn starch and cook  over medium high heat until mixture comes to boil stirring occasionally. Remove from heat and stir in almond and vanilla extract. Pour into pie crust and dot with butter.


In medium bowl mix butter, sugar, flour, and cinnamon. Break frozen pie crusts into pieces into bowl and mix with fingers until combined. Sprinkle over top of filling and bake 30-45 minutes. Place pie crust shield on crust for first 15-20 minutes to prevent over cooked crust.

Remove to rack and cool.