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Pineapple Upside Down Cheesecake: Two layers of buttery pineapple upside-down cake stuffed with pineapple cheesecake, just like The Cheesecake Factory, but homemade!
Who knew your two favorite desserts could get any better, pineapple upside down cheesecake for the win!
HERE IS WHAT OUR READERS ARE SAYING:
“Wow!!! Seriously so GOOD!!! One on the best cheesecakes I’ve ever made. Everyone enjoyed it and I received so many compliments.” – Anita
Oooooh boy, you know we love our cheesecakes. I have posted many a cheesecake recipe. But, normally it’s all about what Jeremy likes *eye roll*
Yesterday, though, it was my birthday so it has been all about what I likes. So, I wanted a massive dessert for my birthday… is that a crime?!
This pineapple upside down cake is the perfect treat for any special occasion or just because you deserve something amazing.
Imagine slicing into a cake with a golden brown top, revealing the delicious layers of pineapple rings, maraschino cherries, and a luscious pineapple cheesecake filling.
Each bite is a heavenly mix of flavors and textures that will have everyone asking for seconds.
Trust me, this Pineapple Upside Down Cheesecake is a showstopper and a crowd-pleaser. So, let’s dive into the full recipe for this incredible dessert!
Some of our other favorite CHEESECAKE RECIPES we have on our site include: Vanilla Bean Cheesecake with Fresh Strawberry Sauce, White Chocolate Golden Oreo Cheesecake Bars Recipe, and Best & Easy Lemon Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- Perfect Flavor Combo: The sweet pineapple rings and maraschino cherries on top pair perfectly with the creamy, tangy cheesecake filling.
- Great Texture: The cake batter is moist and fluffy, providing a great base for the rich cheesecake layer.
- Showstopper Dessert: This dessert not only tastes amazing but also looks stunning, making it perfect for any gathering or special occasion.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Granulated sugar
- Large eggs
- Sour cream
- Pineapple juice
- Vanilla extract
- Unsalted butter
- Light brown sugar
- Canned or fresh pineapple rings
- Maraschino cherries
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Milk
HOW TO MAKE PINEAPPLE UPSIDE DOWN 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 mixing bowl with an electric mixer.
- Mix in one egg at a time until fully combined. Scrape down the sides as needed.
- Add the sour cream, pineapple juice, and vanilla. Mix until completely smooth.
- Pour 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 base 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.
- Sprinkle 1/2 cup of the brown sugar into each pan.
- Place cherries and pineapple slices as pictured and set aside.
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.
- In a medium-sized bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in the eggs, sour cream, milk, pineapple juice and vanilla until combined.
- 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.
- Put on the oven rack and 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 cooled pineapple cake, 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
IS THIS A COPYCAT RECIPE?
Yes, this Pineapple Upside Down Cheesecake Cake is inspired by the one from The Cheesecake Factory.
It has all the flavors you love but is homemade with a personal touch.
CAN THIS BE MADE AHEAD?
Absolutely! This cheesecake can be made a day in advance.
Just keep it refrigerated until you’re ready to serve.
The flavors actually get better as they sit!
Just keep in mind that the presentation will look best on the first day.
The pieces of fruit tend to get a little off color after that. They’ll taste just as good, though.
ANY ADDITIONS?
Make sure you save the recipe card.
You’d have to be a little bit crazy not to want to make this one again!
- Coconut Flakes: Sprinkle on top of the pineapple rings for a tropical twist.
- Chopped Pecans: Add to the cake batter for some crunch.
- Crushed Pineapple: Mix into the cheesecake filling for more pineapple flavor.
- Whipped Cream: Top each slice with a dollop for extra creaminess.
- Caramel Sauce: Drizzle over the top before serving.
- Lemon Zest: Add to the cheesecake filling for a citrusy zing.
- Graham Cracker Crumbs: Sprinkle on the sides of the cheesecake for added texture.
- Cinnamon: Mix a pinch into the cake batter for a warm flavor.
- Toasted Almonds: Sprinkle on top for a nutty addition.
- Chocolate Chips: Add to the cake batter for a chocolatey surprise.
ANY SUBSTITUTIONS?
Homemade cheesecake is one of my favorite things.
This pineapple upside-down cheesecake is probably the best kind!
- Cream Cheese: Use vegan cream cheese for a dairy-free version.
- Sour Cream: Substitute with Greek yogurt for a lighter option.
- Butter: Use coconut oil if you prefer a non-dairy fat.
- Brown Sugar: Substitute with coconut sugar for a different sweetness.
- Flour: Use gluten-free all-purpose flour to make it gluten-free.
- Milk: Replace with almond milk or another plant-based milk for a dairy-free option.
HOW TO STORE:
Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
This keeps it fresh and delicious.
Freezer: You can freeze this cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container.
It can be frozen for up to 3 months.
Thaw in the refrigerator overnight before serving.
DANA’S TIPS AND TRICKS:
- 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.
Yummm, excuse me while I wipe the drool off my keyboard. This is one heck of a cake!
I truly hope you liked today’s recipe for Pineapple Upside Down Cheesecake.
What is your favorite Cheesecake Factory cheesecake flavor?
If you like this recipe, you might also like:
Copycat Pineapple Upside Down Cheesecake
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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This post was updated on 8/2024 with a new recipe, post text, and images.
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should the cheesecake be assembled with the pineapple upside down cake is still war
This turned out great. The cake IS huge, though, so…. hopefully you have people to share it with!
This is nothing like the one from Cheesecake Factory!
I’ve made this 2 times before for family. They really liked it. Sorry to see the negative comments. I’m in the process of assembling #3 today for Easter. I know growing up that Grandma’s UDC was pretty dense so don’t care for a fluffy UDC.
This is the second time I have made this and find it very satisfying to see how it comes out in the end. AND it’s delicious!!❤️
Looking at the calorie amount listed, which usually is per serving. Seriously, 587,000 per serving????
8″ pans of the same height as 9″ pans have meaningfully less volume, ~21% or close to 1/5 less. The same amount of batter in the 8″ pan would be deeper than in the 9″, ~27% or just over 1/4 deeper.
It’s often good to have the baking pans only 2/3 full or so, to allow room for rising. Using the same amount of batter in the 8″ pan would significantly cut into that margin, and it would require longer baking time. (The 9″ pan has more surface area exposed, versus the 8″, and the thicker layer of batter means it takes longer to get the center done.)
Probably best to reduce the amount of batter – around 80% or 4/5 as much would give you a similar batter thickness in the 8″ pans. The overall smaller size, with no change in batter thickness would then mean slightly less baking time for the same amount of doneness.
that looks great how much $$$
Wow, a lot of negativity in the comments. I’m a fairly seasoned baker, followed this recipe exactly. It came out beautifully!! My grown daughters and family loved it and have requested several times since I first made it .
I’d have to agree with most of the comments about the cheesecake being very thick. There was also way too much cake batter. I hade a cake order for a pineapple upside down cheesecake. I tested this recipe and added an extra egg to the batter. I filled the two 9 in cake pans 2/3 full and had a ton of batter left over. The cheesecake batter almost went to the top of my 9 in spring form pan. Once done cooking and cooling it did shrink but it was too thick. The cake was really good the cheesecake I’ve made better. When I remade the recipe for my order I made 3 cake layers using 9 in pans and 2 cheesecake layers with 9 in pans. It’s a monsterous cake. Not sure how this recipe makes the cake you are showing. Mine is twice the size. No I didn’t double anything. Followed the recipe but added an extra egg since I read that the cake was too dense.
When I saw this recipe, I wanted to try it immediately. I guess I misread the instructions about the cheesecake. I thought it read bake for an hour and then turn the oven off and cool an hour then 5 hours in the refrigerator. Next time I will add more pineapple flavor in the cheesecake. Also, I agree the pineapple upside down cakes were too dense so I will be adjusting that part of the recipe. But, wtbs, my family enjoyed the cake. I will be making it again, just with some adjustments.
You’re right, I’m not sure why I put 12, I’m fixing it, thanks!
Obviously you have never made a cheesecake before. That is a pretty standard practice for cheesecake. You probably should skip this one.
Planned on making this for Easter this year and just decided I was too tired. My Husband said “I’ll do it!” so him and my 26 year old son spent a few hours in the kitchen and made this. It was excellent! This will be a go to for sure.
They are not bakers, but they nailed this. It is a huge cake so we shared some with friends and they loved it too.
The recipe calls for only 12 pineapple slices, but the picture shows 7 on the top and both cake layers are to be the same. That would be 14 slices?
So far I’m not happy with this recipe. I’m a skilled baker and have made plenty of cakes and cheesecakes. The cheesecake rises way too much and is too soft. The cakes are too dense and cook times for both took much longer than in the recipe directions. I would make this recipe again but with using cheesecake recipes I’ve done in the past and my favorite 8-yolk cake recipe.