Pineapple Cheesecake Pie: A Tropical Twist on Classic Dessert

The first time I made this pineapple cheesecake pie was for a summer gathering, and I still remember the looks of pleasant surprise as my guests took their first bites. The unexpected combination of tangy pineapple with rich, creamy cheesecake creates a dessert that’s both refreshing and indulgent. It quickly became my most-requested dessert for potlucks and family gatherings.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What Makes This Pineapple Cheesecake Pie Special

This tropical dessert stands out from ordinary pies and traditional cheesecakes for several reasons:

• Perfect Balance of Flavors: The sweet-tart pineapple cuts through the rich cream cheese for a refreshing yet decadent experience
• Dual-Layer Design: Creates a beautiful presentation with distinct layers of golden pineapple and creamy cheesecake
• Simpler Than Traditional Cheesecake: No water baths or springform pans required
• Make-Ahead Friendly: Improves with a day of chilling, making it perfect for entertaining
• Versatile Base Recipe: Easily customizable with different crusts and toppings

Think of this pie as a less dense, upside-down version of cheesecake with pineapple topping. The combination creates a dessert that feels both familiar and excitingly different.

Pineapple Cream Cheese Pie Ingredients 

For this Pineapple Pie recipe with cream cheese, you’ll need these simple ingredients:

• Sugar – Sweetens both the pineapple and cheesecake layers while helping to create the proper texture
• Cornstarch – Thickens the pineapple filling, preventing a soggy crust and creating a jammy texture
• Canned Crushed Pineapple – Provides sweet-tart flavor and tropical essence without the work of preparing fresh pineapple
• Cream Cheese – Creates the signature tangy, creamy cheesecake layer that contrasts with the pineapple
• Salt – Enhances flavors and balances sweetness for a more complex taste profile
• Eggs – Provide structure and richness to the cheesecake layer while helping it set properly
• Whole Milk – Adds creaminess and creates a lighter texture than traditional dense cheesecake
• Vanilla Extract – Adds warmth and depth to the cheesecake layer, complementing the tropical pineapple
• Unbaked Pie Shell – Creates a crisp, flaky foundation that holds everything together
• Pecans – Adds a buttery crunch that contrasts beautifully with the creamy filling

For simplicity, choose a pre-made pie shell, or go all out and make your own crust. You could also use a pre-made graham cracker crust, homemade graham cracker crust, cookie crumble crust, or even go crustless!

How to Make This Pineapple Pie

To prepare the filling: 

1. Set the cream cheese on the counter to soften.
2. Whisk together a half-cup of sugar and all the cornstarch.
3. Set a saucepan over medium heat.
4. Pour the can of crushed pineapples, including any liquid, into the saucepan.
5. Stir the sugar and cornstarch mixture into the crushed pineapples. 
6. Continue to stir until the crushed pineapples begin to thicken. Remove the pineapple pie filling from the heat and set aside to cool. 
7. Add the softened cream cheese, salt, and the remaining sugar to the bowl of a stand mixer or a large bowl.
8. Using a stand mixer or a hand mixer, mix on a medium setting until smooth.
9. Reduce the mixer speed to low, and add one egg at a time while continuing to mix.
10. Add the whole milk and vanilla extract to the rest of the filling and mix for ten more seconds.

To fill the pie shell:

1. If using a refrigerated pie crust, place it in a pie pan, fold under the edge, and crimp it into your preferred shape.
2. Spread the warm, thickened crushed pineapples on the bottom of the prepared pie crust.
3. Cover the crushed pineapples with the cream cheese mixture and smooth it to the edge of the pie with an offset spatula.
4. Sprinkle the pecans on top of the cream cheese mixture.

To bake the Pineapple Pie:

1. Preheat the oven to 400 degrees F.
2. Place the pie in the preheated oven and bake for ten minutes. Turn the heat down to 350°F and bake pineapple pie for 50 more minutes. 
3. Cool the pie in the pie tin on a wire rack.
4. Once the pie reaches room temperature, wrap the pie and place it in the fridge to chill. 
5. Serve well chilled. 

Tropical Pineapple Cheesecake Pie with Pecan Topping

This luscious dessert features layers of sweet pineapple filling and creamy cheesecake in a flaky crust, topped with crunchy pecans. Easier than traditional cheesecake but just as impressive, this tropical pie is perfect for summer gatherings or anytime you're craving a taste of paradise.

5 from 5 votes

Print Pin Rate Add to Collection Go to Collections

Course: Dessert

Cuisine: American

Keyword: Pie Recipes, Pies, Pineapple

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 392kcal

Author: Stephanie Manley

Ingredients

• 1 tablespoon cornstarch
• 1 cup sugar divided use
• 1 can (9 ounces) crushed pineapple
• 8 ounces cream cheese softened
• 1 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 unbaked pie shell
• 1/2 cup roughly chopped pecans

Instructions

• Preheat the oven to 400°F.
• Combine the cornstarch and 1/2 cup of sugar in a saucepan. Add the pineapple and cook over medium heat, stirring constantly, until thick and clear. Remove from the heat and let the mixture cool to room temperature.
• Combine the cream cheese, salt, and the remaining 1/2 cup of sugar in a mixing bowl. Mix well. Add the eggs one at a time, beating well after each addition. Blend in the milk and vanilla.
• When the pineapple mixture has cooled, transfer it to the pie shell. Pour the cream cheese mixture over the pineapple and sprinkle the pecans on top.
• Bake for 10 minutes. Reduce the oven temperature to 350°F and bake for an additional 50 minutes. Let the pie cool to room temperature. Then refrigerate until ready to serve.

Nutrition

Calories: 392kcal | Carbohydrates: 45g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 492mg | Potassium: 188mg | Fiber: 1g | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1.3mg

What to Serve With It?

Try topping the chilled pie with Cool Whip whipped topping or homemade whipped cream and crumbled sugar cookies, chopped dried pineapple slices, or fresh pineapple chunks.

Do you want a more tropical vibe? Then don’t add the crushed pecans before baking, and instead sprinkle a thin layer of desiccated coconut and a few halved maraschino cherries on top of the chilled pie. 

Storage and Reheating Instructions

Refrigerator Storage

• Store pie covered with plastic wrap or in an airtight pie container
• Keeps well in the refrigerator for up to 3 days
• Always serve chilled for the best texture and flavor

Freezer Storage

• Cool pie completely before freezing
• Wrap tightly with plastic wrap, then a layer of aluminum foil
• Freeze for up to 3 months
• Label with date and contents
• Thaw overnight in the refrigerator before serving

Serving Suggestions

Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices

Remove from the refrigerator 10-15 minutes before serving for the best flavor.

More Pineapple Recipes

If you love pineapple, these recipes are for you!

• Cherry Pineapple Dump Cake
• Hawaiian Pineapple Cake
• Pineapple Angel Food Cake
• Pineapple Coleslaw
• Pineapple Mango Salsa
• Pineapple Sangria
• Pineapple Upside Down Cake from Scratch

Favorite Fruity Pie Recipes

• Apple Cheesecake Pie
• Blueberry Cream Pie
• Cherry Cream Cheese Pie
• Fresh Strawberry Pie
• Lemon Cream Cheese Pie
• Key Lime Pie with Meringue

Check out more of my easy pie recipes and the best Thanksgiving dessert recipes on CopyKat!