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Pineapple Upside Down Cheesecake is the Cheesecake Factory copycat that turns one classic dessert into two crave-worthy layers, and I made it the first time on a summer Sunday when Maddie wanted cake and I wanted cheesecake and nobody wanted to compromise. If you love the bright tropical bite of our Pina Colada Cake, this layered masterpiece is your next showstopper.
A creamy water bath cheesecake center, two buttery pineapple upside down cake layers, and a sticky caramelized brown sugar pineapple cherry topping come together into one unforgettable Cheesecake Factory copycat that feeds 18 happy people.
Pineapple Upside Down Cheesecake Quick Look
- 🕐 Prep Time: 20 minutes
- 🍴 Cook Time: 1 hour 35 minutes
- ⏳ Total Time: 7 hours 40 minutes (includes chill time)
- 🍽 Serving: 18 servings
- ⚡ Calories: 520kcal per slice
- 🌶 Flavor Profile: Buttery, sweet, tangy, and tropical with caramelized brown sugar pineapple and creamy vanilla cheesecake in every bite (Cheesecake Factory copycat layered dessert).
- ✋ Difficulty: Intermediate, on par with our Easy Strawberry Earthquake Cake Recipe.
Quick Answer
Bake a creamy water bath pineapple cheesecake at 300°F for 45 minutes in a 9-inch springform pan and cool to room temperature. Make the topping with melted butter, brown sugar, pineapple slices, and maraschino cherries divided between two 9-inch cake pans. Pour pineapple cake batter over the topping in each pan and bake at 350°F for 25-30 minutes. Invert both cake layers, place the chilled cheesecake between them, and serve the stacked Pineapple Upside Down Cheesecake immediately or chilled.
Jump to:
- Pineapple Upside Down Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pineapple Upside Down Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pineapple Upside Down Cheesecake FAQs
- Other Recommended Copycat Recipes
- Copycat Cheesecake Factory Pineapple Upside Down Cheesecake Recipe
Why This Recipe Works
Click to see the technique science
- Water bath stabilizes the cheesecake. Baking the cheesecake in a roasting dish filled with hot water creates gentle steam that conducts heat evenly around the springform pan. The cream cheese proteins set slowly without curdling, cracking, or browning. The result is a silky, fully smooth cheesecake layer with no rubbery edges.
- Pineapple juice ties the layers together. Replacing some of the cheesecake liquid with reserved pineapple juice from the Del Monte can ties the cream cheese filling to the cake layers and the topping. Every bite carries the same tropical signature instead of disconnected layers.
- Brown sugar plus butter caramelizes during bake. The melted butter plus brown sugar layered at the bottom of each cake pan turns into a sticky caramel during the 25-minute bake. When you invert each layer, that caramel cascades down over the pineapple slices and locks them in place.
- Two cake layers sandwich the cheesecake. The Cheesecake Factory original uses ONE cake layer with cheesecake on top; this home copycat doubles the cake pans so you can sandwich the cooled cheesecake between two pineapple cake rounds. Visually dramatic and structurally stable.
- Cold cheesecake survives the transfer. Chilling the cheesecake fully (4 hours minimum, overnight is better) firms up the gel structure enough to release cleanly from the springform ring and lift onto the cake layer without collapsing or smearing.
- Sour cream balances richness. Half a cup of sour cream in the cheesecake batter plus more in the cake batter cuts the sweetness of the brown sugar caramel and the maraschino cherries. Without it the dessert would taste cloying after one slice; with it you can eat two.
Why You’ll Love This Recipe
- Cheesecake Factory copycat at home. No need to wait for a table or pay $13 a slice. This homemade version delivers the same buttery, tropical, creamy layered dessert experience for the price of a few pantry staples.
- Feeds a crowd. 18 generous servings makes this the perfect showstopper for birthdays, summer cookouts, Father’s Day cookouts, or holiday gatherings. Try our Easy Strawberry Earthquake Cake Recipe as the next make-ahead crowd dessert in your rotation.
- Make ahead friendly. The cheesecake layer requires chilling, so you can spread the work across two days (cheesecake on day one, cake and assembly on day two). The fully assembled cake holds in the fridge for 5 days.
Key Ingredients
- Cream cheese: Two 8 ounce blocks of full-fat Philadelphia (or store brand), softened to room temperature. Room temp is non-negotiable. Cold cream cheese creates lumps that no amount of beating will smooth out of the cheesecake batter.
- Pineapple slices: One 20 ounce can of Del Monte Deluxe Gold pineapple slices in juice (not syrup). Reserve the juice. The slices go in the topping; the juice goes in both the cheesecake AND the cake batter to tie the layers together.
- Brown sugar: Light brown sugar (1.5 cups total) for the topping caramel and the cake batter. Domino or any standard light brown sugar works perfectly. Dark brown sugar deepens the caramel flavor if you prefer a more molasses-forward taste.
- Maraschino cherries: One small jar with stems removed. Centers go in the pineapple ring holes for that classic upside down look. Try our Cherry Limeade Cocktail as a use for the leftover jar.
- Butter: 1 cup total. Half for the topping caramel base, half for the cake batter. Salted or unsalted both work , the recipe has enough salt either way.
See recipe card for exact quantities and the full ingredient list (flour, baking soda, baking powder, eggs, sour cream, milk, vanilla, granulated sugar, and salt all included).
Variations and Substitutions
- Fresh pineapple swap: Use a fresh ripe pineapple cored and sliced into rings (about 8-10 slices). Substitute pineapple juice for cheesecake/cake batter with bottled 100 percent pineapple juice in the same amount.
- Single layer simplification: Skip the second cake pan and serve the cheesecake on top of just one cake layer (true Cheesecake Factory original style). Saves time and uses half the cake batter.
- Crushed pineapple topping: If you cannot find good pineapple slices, drain a 20 ounce can of crushed pineapple and spread it over the brown sugar butter base instead. Top with cherries the same way.
- Sour cream swap: Greek yogurt (full-fat) substitutes 1 to 1 for sour cream in both the cheesecake and cake batter without sacrificing texture or tang.
- No bake variation: Skip the cheesecake bake entirely and use our Easy Mini No Bake Key Lime Pie Recipe filling technique (cream cheese + sweetened condensed milk + whipped topping) for a frozen cheesecake layer.
How to Make Pineapple Upside Down Cheesecake
For the Cheesecake Layer:
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap in heavy-duty foil.
- Whip the cream cheese with the sugar until smooth in a large bowl with an electric mixer.
- Mix in one egg at a time until fully combined, scraping down the sides as needed.
- Add the sour cream, pineapple juice, and vanilla. Mix until completely smooth.
- Pour the batter into the prepared pan and place into a large roasting dish.
- Reduce the oven temperature to 300°F. Place the cheesecake with the roasting pan into the oven.
- Fill the roasting pan with hot water from the tap halfway up the sides of the cheesecake pan.
- Bake for 45 minutes, turn off the heat, and leave in the oven for an additional 20 minutes to set.
- Take the cheesecake out of the oven and out of the roasting pan. Let it cool on the counter to room temperature.
For the Pineapple Cherry Topping:
- Divide the melted butter equally between two 9-inch cake pans.
- Sprinkle 1/2 cup of the brown sugar evenly into each pan over the melted butter.
- Arrange the pineapple slices in each pan and place a maraschino cherry in the center of each pineapple ring. Set aside.
For the Pineapple Cake Layers:
- Preheat oven to 350°F. In a large bowl, sift the flour, baking powder, baking soda, and salt together.
- In a medium-sized bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined.
- Whisk in the eggs, sour cream, milk, pineapple juice, and vanilla until smooth.
- Add the wet mixture to the dry mixture and stir until just combined with no dry spots or lumps.
- Evenly divide the batter between the two pans, smoothing the top carefully so you do not disrupt the pineapples.
- Bake for 25 to 30 minutes. Cakes are done when a toothpick inserted in the middle comes out clean.
- Place cakes on a wire rack to cool for 10 minutes in the pan before inverting.
Cake Assembly:
- Invert the cakes, one onto a flat surface like a cutting board and the other on the plate you will serve from.
- Take the pineapple cheesecake out of the springform ring and lift it off the bottom of the pan carefully.
- Place the cheesecake on top of the first cake layer.
- Place the second layer of cake on top. You can serve it immediately or place it in the fridge until ready to serve. Garnish with whipped cream if desired.
Recipe Tips & Tricks
- Room temperature cream cheese is non-negotiable. Take the cream cheese out 1 to 2 hours before mixing. Cold cream cheese leaves lumps in the cheesecake batter that no amount of beating will smooth.
- Use a water bath for the cheesecake. Wrap the springform in heavy-duty foil twice to prevent leaks, then place in a roasting dish and fill the dish with hot tap water halfway up the springform. This prevents cracks and creates the silkiest texture.
- Reserve the pineapple juice from the can. You will need it in BOTH the cheesecake batter AND the cake batter (the recipe calls for it twice). Drain the slices, pour the juice into a measuring cup, and set aside.
- Chill the cheesecake overnight. 4 hours is the minimum. Overnight is better. The cheesecake needs to be cold and firm enough to release cleanly from the springform ring without cracking.
- Invert cakes while warm but not hot. Wait exactly 10 minutes after pulling from the oven, then run a knife around the edges and invert onto your serving plate. Wait too long and the caramel topping will set inside the pan.
- Cake layers should be fully cool before assembly. A warm cake under cold cheesecake will weep moisture and slide. Let both cake layers cool to room temperature before stacking.
- Storage. Refrigerate the assembled cake in an airtight container or covered with plastic wrap for up to 5 days. Freezer holds 2 months. Thaw overnight in the fridge before serving.
Serving Ideas and Suggestions
Pineapple Upside Down Cheesecake is best served chilled with a tall glass of milk or a hot cup of coffee. Slice with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest layered slices. Garnish each plate with a swirl of whipped cream and an extra maraschino cherry.
For a full tropical dessert spread, pair this Cheesecake Factory copycat with our Pina Colada Cake, a tray of Easy Mini No Bake Key Lime Pie Recipe, and a pitcher of fresh limeade. Three tropical flavors, three different formats, every dessert lover satisfied.
For a birthday or holiday centerpiece, set the cake on a marble cake stand and surround with fresh pineapple wedges + extra cherries. Pair with our Easy Strawberry Earthquake Cake Recipe for guests who prefer berries over tropical.
Pineapple Upside Down Cheesecake FAQs
Pineapple Upside Down Cheesecake adds a creamy baked cheesecake layer sandwiched between two pineapple upside down cake layers. It is the Cheesecake Factory copycat version of the classic single-layer pineapple cake, with the rich cream cheese filling adding both flavor and structure to the dessert.
Yes, this is the perfect make ahead dessert. Bake the cheesecake on day one and chill overnight, then bake the cake layers on day two and assemble. The fully assembled cake holds in the fridge for up to 5 days, or freeze for up to 2 months and thaw overnight in the fridge before serving.
Yes, the water bath is what creates the silky texture and prevents the cheesecake from cracking, curdling, or browning around the edges. Wrap the springform in heavy-duty foil twice to prevent leaks, place in a roasting dish, and fill the dish with hot tap water halfway up the springform pan.
You need one 9-inch springform pan for the cheesecake layer, two 9-inch round cake pans for the cake layers, and a large roasting dish big enough to hold the springform for the water bath. Spring pans hold the cheesecake while baking and release cleanly for assembly.
Yes. Drain a 20 ounce can of crushed pineapple and spread evenly over the brown sugar butter base in each pan instead of arranging slices. Top with maraschino cherries spaced evenly. The cake will lose the classic ring pattern but the flavor stays identical.
The cheesecake was not chilled long enough. The gel structure needs at least 4 hours (overnight is better) to firm up enough to release cleanly from the ring and survive the lift onto the cake layer. Always make the cheesecake the day before final assembly.
Other Recommended Copycat Recipes
If you made this Pineapple Upside Down Cheesecake, leave a star rating and a comment below. We love hearing how your family liked it. Tag us on Instagram @ThisSillyGirlsKitchen so we can see your layered slices.
Looking for the next Cheesecake Factory copycat to add to your weeknight rotation? Try our Copycat Chili”s Chicken Enchilada Soup, the creamy slow-simmered chicken soup that nails the chain restaurant taste in 30 minutes.
Craving fair food at home? Try our Homemade Elephant Ears Recipe – crispy cinnamon-sugar-dusted state fair pastry in 19 minutes with 8 pantry ingredients.
Want a soft holiday cookie that stays pillowy for days? Try our Easy Cream Cheese Cookies Recipe (Cinnamon Sugar) – 24 cookies, 7 pantry ingredients, melt-in-your-mouth texture.
Need a classic cookie for the tray? Try our Soft Chewy Oatmeal Raisin Cookies (Old Fashioned), 30 chewy brown sugar cookies with rolled oats and plump raisins in 40 minutes.
Copycat Cheesecake Factory Pineapple Upside Down Cheesecake Recipe
Ingredients
Pineapple Cheesecake
- 16 ounces cream cheese room temp
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla extract
Pineapple Upside-Down Cake Topping
- 1/2 cup unsalted butter melted
- 1 cup packed light brown sugar
- 14 slices canned or fresh pineapple rings
- 14 maraschino cherries
Pineapple Upside-Down Cake Batter
- 1 1/2 cup + 3 tablespoons all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup milk
- 1/4 cup pineapple juice
- 1 tablespoon vanilla extract
Instructions
For the cheesecake
- Preheat the oven to 325°F. Grease a 9-inch springform pan, wrap it in heavy-duty foil, and set aside.
- Whip the cream cheese with the sugar until smooth in a large bowl with an electric hand mixer.16 ounces cream cheese, 1/2 cup granulated sugar
- Mix in one egg at a time until fully combined. Scrape down the sides as needed.2 large eggs
- Add the sour cream, pineapple juice, and vanilla. Mix until completely smooth.1/2 cup sour cream, 2 tablespoons pineapple juice, 1 teaspoon vanilla extract
- Pour the batter into the prepared pan and place into a large roasting dish.
- Reduce the oven temperature to 300°F. Place the cheesecake with the roasting pan into the oven.
- Fill the roasting pan with hot water from the tap halfway up the sides of the cheesecake pan.
- Bake for 45 minutes, turn off the heat and leave in the oven for an additonal 20 minutes to set.
- Take the cheesecake out of the oven and out of the roasting pan. Let it cool on the counter to room temperature. Cover with plastic wrap and place it in the fridge for at least 8 hours, or overnight is best.
For the topping
- Divide the melted butter equally between two 9-inch cake pans.1/2 cup unsalted butter
- Sprinkle 1/2 cup of the brown sugar into each pan.1 cup packed light brown sugar
- Arrange the pineapple slices and cherries as pictured and set aside.14 slices canned or fresh pineapple rings, 14 maraschino cherries
For the cake
- Preheat oven to 350°F. In a large bowl, add the sifted flour, baking powder, baking soda, and salt and whisk to combine.1 1/2 cup + 3 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- In a medium-sized bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Whisk in the eggs, sour cream, milk, pineapple juice and vanilla until combined.1 large egg, 1/4 cup sour cream, 1/2 cup milk, 1/4 cup pineapple juice, 1 tablespoon vanilla extract
- Add the wet mixture to the dry mixture and stir until combined, with no dry spots or lumps.
- Evenly divide the batter between the two pans and smooth out the top, be careful not to disrupt the pineapple and cherries on the bottom.
- Bake for 25-30 minutes. Cakes are done when a toothpick inserted in the middle comes out clean, and they are golden brown.
- Place cakes on a wired rack to cool for 10 minutes in the pan.
Cake assembly
- Invert the cakes, one onto a flat surface like a cutting board and the other on the plate you will be presenting on.
- Take the pineapple cheesecake out of the ring and lift it off the bottom of the pan carefully; you may need to use a tool like an offset spatula to help.
- Place the cheesecake on top of the first cake layer.
- Place the second layer of cake on top. You can serve it immediately or place it in the fridge until ready to serve. Garnish with whipped cream if desired.
Notes
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake filling.
- Water Bath: Use a water bath to bake the cheesecake. This helps prevent cracks and keeps the cheesecake creamy.
- Proper Mixing: Mix the cheesecake filling on low speed to avoid adding too much air, which can cause cracks.
- Cool Completely: Let the cheesecake cool completely on the counter or a wire rack before refrigerating. This helps set the cheesecake properly.
- Invert Carefully: When inverting the pineapple upside-down cakes, do it gently to keep the pineapple and cherries in place.
- Chill Time: Let the assembled cheesecake chill in the refrigerator for a few hours before serving for best results.
Nutrition
Love This Recipe?
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Nope!
Do I need to do a water bath or wrap foil around the spring form pan?
My son saw this on facebook and tagged me in it. He loves pineapple upside down cake so this is over the top.
making it tonight for his 30th birthday. praying my cheesecake turns out. fingers crossed. Thanks for the recipe.
So just made the Pineapple upside down cake, looks good, smells good. Can’t wait for his party tonight. He loves Pineapple upside down cake and Cheesecake. So this should be a win, win situation. The only thing I did different is I made some homemade caramel rum topping to drizzle on the pieces after sliced if they want it. I know gilding the lily here but sounded good?
Yes!
Do you also add the pineapple to the bottom cake layer just like you do on the top layer?
When I made this I made the cheesecake the day before, then let the pineapple cakes cool completely. It should be fine to make them both ahead of time! I hope you love it, it was soooo good!
Hi!!
I’m attempting to make this right now actually. Do you know if you can bake both the cheesecake as well as the cake the night before and assemble the next day?
I honestly don’t know, I have only made it this way. If you try another way and it works, I would love to know, thanks!
Hi! Is there a way to bypass letting it cool down in the oven for 5 hours?
just perfection made cake! congratulations!!
Thanks so much for sharing this yummy recipe at my Show and Share party…it will be featured at this weeks party.
Blessings,
Linda
Ohhhhh! Do I ever want a slice of this! Thank you so much for sharing with us at the Brag About It Link party!
Oh my goodness! This looks sinfully delicious
Thank you for sharing at the Thursday Favorite Things blog hop. I featured you on facebook and google plus and pinned to my Just desserts board. xo