Pineapple Cheesecake Pie
From borinda 15 years ago
- 40 minutes to make
- Serves 8
Cheesecake pies are a fun variation to serve. They are great for smaller groups and make a festive presentation. This is another recipe from Maida Heatter's Book of Great Desserts. As ever, a recipe of Maida's is sure to be a hit for all.
Ingredients
- Graham Cracker Crust: shopping list
- 1 1/4 graham cracker crumbs shopping list
- 1 Tbsp sugar shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 tsp. powdered ginger shopping list
- 6 Tbsp. butter, melted shopping list
- Filling: shopping list
- 12 ounces cream cheese at room temperature shopping list
- 1 tsp. pure vanilla extract shopping list
- 1/2 cup sugar shopping list
- 2 large eggs shopping list
- 1/3 cup heavy cream shopping list
- Topping: shopping list
- 1 can, 1 lb 4 oz, crushed pineapple shopping list
- 1 tbsp. cornstarch shopping list
- 1 tbsp. sugar shopping list
- yellow food coloring shopping list
- 1/2 tsp. pure vanilla extract shopping list
How to make it
- Crust:
- Generously butter a 9" pie plate and set it aside.
- In a bowl stir together the crumbs,sugar, cinnamon, and ginger. Add the melted butter and mix thoroughly.
- Turn this mix into the pie dish and with fingertips spread it around to distribute evenly. Press the crumbs up the sides and bottom.
- Refrigerate this while you prepare the filling.
- Filling:
- Adjust the oven rack to 1/3 up from the bottom. Preheat to 350.
- In a small bowl of a mixer beat the cream cheese slowly until completely smooth.
- Beat in the vanilla and sugar.
- Beat the eggs, one at a time at a moderate speed and remember to keep scraping the batter back down into the bowl.
- Add the heavy cream and beat just until smooth and incorporated.
- Bake for 25 minutes EXACTLY. Remove from the oven to a rack and let cool totally before adding the topping.
- Topping:
- Set a large strainer over a bowl and completely drain the pineapple. **Reserve 1 cup of the juice.** If necesary, add water to make 1 cup liquid.
- In a 1 quart saucepan stir the cornstarch and sugar and then add the pineapple juice gradually, and stir, so it doesn't clump.
- Place the saucepan over moderate heat and stir gently until the mix barely comes to a boil. Reduce heat and stir for just one minute.
- Remove the pan from heat and stir in about three drops of yellow food coloring and the vanilla. Set aside to cool.
- Gently spoon the cooled topping over the cooled pie. Spread levely.
- Refrigerate at least five or six hours or overnight.
- Serve straight from the refrigerator.
People Who Like This Dish 3
- jett2whit Union City, GA
- trigger MA
- ahmed1 Cairo, EG
- elgab89 Toronto, CA
- angelgal New Philadelphia, OH
- clbacon Birmingham, AL
- borinda SoCal, CA
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The Rating
Reviewed by 4 people-
Mmmmmmm, Cheeeese Cake with Pineapple! 5+
elgab89
in Toronto loved it
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Next to Cherry Pineapple is my favorite well after trying this that may change.
Five forks
Michael
trigger
in loved it
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Yum! I want some now!!
jett2whit
in Union City loved it
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