Pineapple Cheesecake Pie
Oh, this Pineapple Cheesecake Pie takes me right back to endless summer afternoons at my grandma’s house, where the air was always thick with the sweet scent of tropical fruit and vanilla. She had this magical way of turning simple ingredients into pure happiness on a plate, and this pie was her shining star. The creamy cheesecake layer paired with juicy bits of pineapple would always be the highlight of our family gatherings, sparking smiles and “Can I please have seconds?” requests. If you crave that perfect mix of tangy, sweet, and creamy, combined with a buttery crust that cracks just right, this recipe is your new best friend.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 2 tbsp all-purpose flour
How I Make It
Step 1:
Start by preheating your oven to 325°F. For the crust, mix the graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl until the mixture looks like damp sand. Press this evenly into the bottom and slightly up the sides of a 9-inch pie dish. Pop it in the oven for about 10 minutes to set—it gives you that perfect buttery crunch every time.
Step 2:
While the crust is baking, beat the softened cream cheese with ¾ cup sugar until smooth and creamy—no lumps here! Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and flour. The flour helps keep the cheesecake filling firm without drying it out.
Step 3:
Gently fold the drained crushed pineapple into the cream cheese batter. Be careful not to overmix; you want juicy pockets of pineapple throughout that burst with flavor.
Step 4:
Pour the filling over your warm crust, smoothing out the top with a spatula. Bake the pie for 35–40 minutes. The center should be slightly jiggly but not liquidy — it will continue to set as it cools.
Step 5:
Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours, or overnight for the best texture and flavor meld.
Step 6:
Before serving, you can add a dollop of whipped cream or a sprinkle of toasted coconut to take things over the top. Slice it up, watch the creamy, tropical deliciousness come together on your plate, and enjoy every bite!
Variations & Tips
- Swap the graham cracker crust for a ginger snap crust for a spicier kick.
- Use crushed fresh pineapple for a brighter, fresher flavor instead of canned.
- Stir in a handful of chopped macadamia nuts for some crunch.
- For a lighter version, use Neufchâtel cheese instead of cream cheese.
- Add a splash of rum or coconut extract to the filling for a tropical twist.
- If your pie cracks while baking, don’t worry! This is normal—just cover the cracks with whipped cream when serving.
How I Like to Serve It
This pie is a shining star at summer barbecues or casual dinner parties where everyone’s craving something cool and sweet. I love serving it chilled with a side of fresh berries or a scoop of vanilla bean ice cream for that perfect chill and cream combo. It’s also surprisingly great for festive occasions like Mother’s Day, when you want to show some love with a homemade treat!
Notes
- Store leftovers tightly wrapped in the fridge for up to 4 days.
- If you want to freeze it, wrap well and thaw overnight in the fridge before serving.
Closing: This Pineapple Cheesecake Pie always brings smiles because it’s that perfect blend of creamy and tropical—comfort pie with a sunny twist!
