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Layered Pineapple Cheesecake Pie
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- #44917
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 large can undrained crushed pineapple
2/3 cup sugar
3 tablespoons cornstarch
1 package (8 ounce size) softened cream cheese
1/2 cup sugar
1/2 teaspoon salt
2 unbeaten eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1 prepared pie crust
directions
Line pie pan with plain pastry, place in freezer until other ingredients are ready. This makes a flakier crust.
Combine pineapple, first measure of sugar and cornstarch; cook over medium heat, stirring constantly until thick and clear. Cool.
Blend cream cheese with second measure of sugar and salt; cream well. Add eggs, one at a time, beating well after each one. Blend in milk and vanilla.
Spread pineapple mixture in pie pan. Top with cheese mixture. Bake at 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for 25 to 30 minutes longer.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 30, 2013
Thank you for this recipe! I have been making this for over 20 years. As usual misplaced my copy. This is an easy cheesecake with fruit on the bottom. Not too fruity and not too cheesey. A nice blend of flavors. My original copy has you topping this with chopped nuts before baking. When kids were young, nuts were yucky. So had left them off.
June 6, 2009
Four of us enjoyed this pie last night. It was great. My wife and I gave it a 5, and our daughter and son-in-law gave it a 4. The son-in-law does not like nuts so the lower rating. We used Splenda blend instead of sugar and I accidently left out the vanilla but the pie was still great. Thanks for sharing.