Recreating the iconic Cheesecake Factory pineapple upside down cheesecake at home is easier than you think. This stunning dessert combines the nostalgic flavors of pineapple upside-down cake with rich, creamy cheesecake for an unforgettable treat.
The caramelized pineapple rings and maraschino cherries create a beautiful presentation that rivals the restaurant version. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cheesecake factory pineapple cheesecake delivers bakery-quality results right from your kitchen.
The combination of buttery cake, tangy pineapple, and velvety cheesecake makes every bite absolutely divine.
What Does It Taste Like?
The Cheesecake Factory pineapple upside down cheesecake offers a perfect balance of sweet and tangy flavors. The caramelized brown sugar creates a butterscotch-like topping that complements the juicy pineapple’s tropical brightness.
The moist yellow cake layer provides a tender, buttery contrast to the dense, creamy cheesecake filling beneath. Each forkful delivers multiple textures-from the soft fruit and cake to the smooth, rich cheesecake on a crunchy graham cracker base.
The maraschino cherries add nostalgic pops of sweetness, while the cream cheese filling brings luxurious tanginess that cuts through the sweetness perfectly.
Cheesecake Factory Pineapple Upside Down Cheesecake Recipe Ingredients
For the Pineapple Upside-Down Cake Layer:
- 1 stick (½ cup / 113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries (10–20, stems removed)
The Cake Batter:
- Yellow cake batter (from box mix or homemade)
- 1 box (3.4 oz) instant cheesecake pudding mix
For the Graham Cracker Crust:
- 1½–2 cups (200–250g) graham cracker crumbs
- ½ stick (¼ cup / 57g) unsalted butter, melted
- 2–3 tablespoons light brown sugar
- Pinch of salt
For the Cheesecake Filling:
- 4 packages (8 oz each / 32 oz total) cream cheese, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Pinch of salt
Kitchen Utensils Needed:
- 9-inch round metal cake pan
- 9-inch springform pan
- Large baking pan (for water bath)
- Electric mixer (hand or stand)
- Mixing bowls
- Aluminum foil
- Sharp knife and spatulas
- Cake stand or serving plate
Preparation and Cooking Time
Prep Time: 40 minutes
Baking Time: 90-130 minutes (cake: 40-60 min, cheesecake: 50-70 min)
Cooling & Chilling Time: 6-8 hours (or overnight)
Total Time: Approximately 8-9 hours
Servings: 12-16 slices
Cheesecake Factory Pineapple Upside Down Cheesecake Recipe Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). This ensures even baking for both the pineapple upside down cheesecake layers.
Step 2: Create the Pineapple Upside-Down Layer
Melt one stick of butter in a 9-inch round metal cake pan (you can place it in the preheating oven). Sprinkle the light brown sugar evenly over the melted butter, mixing gently to combine. Arrange the drained pineapple slices in a single layer, fitting about 7-10 slices. Place a maraschino cherry in the center of each pineapple ring and fill gaps with additional cherries for a beautiful pattern.
Step 3: Make the Cake Batter
Prepare your yellow cake batter according to package or recipe instructions. Mix the instant cheesecake pudding powder into the dry ingredients for enhanced flavor. Pour the batter over the pineapple arrangement, filling the pan about two-thirds full.
Step 4: Bake the Cake Layer
Bake at 350°F for 40-60 minutes, checking with a toothpick starting at 40 minutes. The cake will take longer than usual due to the caramelized topping. Once done, let cool in the pan for 10 minutes, then carefully invert onto a plate. Allow to cool further while you prepare the cheesecake.
Step 5: Prepare the Graham Cracker Crust
Combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt in a bowl. Mix until the crumbs are evenly moistened and hold together when squeezed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 5 minutes, then remove and let cool slightly.
Step 6: Make the Cheesecake Filling
Beat the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer. Add eggs one at a time, beating on low speed just until incorporated after each addition (avoid overmixing). Mix in vanilla extract and a pinch of salt. Pour the filling over the pre-baked graham cracker crust.
Step 7: Bake Using Water Bath Method
Wrap the bottom of the springform pan tightly in aluminum foil to prevent water leaks. Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform. Bake at 350°F for 50-70 minutes until the center is slightly wobbly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool slowly. Refrigerate for at least 4 hours, preferably overnight.
Step 8: Assemble the Dessert
Once both components are ready, carefully cut the pineapple upside-down cake horizontally in half using a steady, rotating motion. Use two spatulas to gently lift one cake half (pineapple side up) and center it directly on top of the chilled cheesecake. Gently press down so the layers adhere together. Chill the assembled Cheesecake Factory pineapple upside down cheesecake for 1-2 hours before serving.
Step 9: Slice and Serve
Use a large, sharp knife warmed under hot water for clean cuts. Wipe the blade between slices for the prettiest presentation.
Customization and Pairing Ideas for Serving
Tropical Twist Variation: Replace some pineapple slices with fresh mango chunks or passion fruit pulp mixed into the cake batter. This creates an even more tropical flavor profile that complements the classic pineapple upside down cheesecake recipe beautifully. Drizzle coconut cream on individual slices for an island-inspired presentation.
Rum-Infused Enhancement: Add 2-3 tablespoons of dark rum to the brown sugar and butter mixture before arranging the pineapples. You can also brush the cake layers with rum simple syrup for an adult version of this Cheesecake Factory cheesecake recipe. The rum enhances the caramelized flavors without overwhelming the dessert.
Citrus Brightness Addition: Add lemon or orange zest to both the cake batter and cheesecake filling for extra dimension. The citrus notes cut through the richness and make the pineapple flavors pop even more. A squeeze of fresh lime juice in the pineapple layer adds restaurant-quality complexity.
Spiced Caramel Version: Mix cinnamon, nutmeg, and a pinch of ginger into the brown sugar topping for a warm, spiced variation. This works especially well during fall and winter months when you’re craving the Cheesecake Factory pineapple cheesecake with seasonal flair.
Serving Pairing Suggestions: Serve slices with vanilla bean ice cream or coconut whipped cream on the side. A drizzle of caramel sauce or dulce de leche adds extra decadence. Fresh mint leaves provide a refreshing garnish that balances the sweetness. For beverages, pair with espresso, tropical fruit smoothies, or a dessert wine like Moscato.
Mini Individual Versions: Create single-serving versions using muffin tins for the cake layer and mini springform pans for the cheesecake. This makes the pineapple upside down cheesecake recipe perfect for parties and portion control. Guests love having their own personal dessert with the signature pineapple ring on top.
Essential Tips for Perfect Results
Room Temperature Ingredients are Crucial: Bring cream cheese and eggs to room temperature before making the cheesecake filling. Cold ingredients create lumps and prevent the smooth, creamy texture that defines the Cheesecake Factory pineapple cheesecake. Set ingredients out 1-2 hours before baking, or soften cream cheese in the microwave for 10-15 seconds at 50% power.
Don’t Skip the Water Bath: The water bath (bain-marie) is essential for preventing cracks and ensuring even baking in your pineapple upside down cheesecake recipe. The steam creates gentle, moist heat that helps the cheesecake bake slowly and evenly.
Avoid Overmixing the Cheesecake Batter: Once you add eggs to the cream cheese mixture, mix on low speed only until just combined. Overmixing incorporates too much air, which creates bubbles that rise and then collapse during baking, causing cracks.
Test Cake Doneness Carefully: The pineapple layer takes longer to bake than regular cake due to the moisture from the fruit and caramelized sugar. Check for doneness starting at 40 minutes, but don’t be surprised if it needs up to 60 minutes.
Cool Gradually to Prevent Cracking: Sudden temperature changes cause cheesecakes to crack. After baking, turn off the oven and crack the door open, letting the Cheesecake Factory cheesecake recipe cool gradually for about an hour.
Cut the Cake Layer Evenly: When slicing the pineapple upside-down cake horizontally, use toothpicks as guides around the perimeter at the halfway point. Keep your knife parallel to the counter and rotate the cake as you cut rather than moving the knife.
Chill Before Slicing: The assembled dessert needs adequate chilling time for clean slices. Refrigerate for at least 2 hours after assembly, but overnight is even better. Use a knife dipped in hot water and wiped clean between each cut.
Storage and Reheating Guidance
Store your Cheesecake Factory pineapple upside down cheesecake covered in the refrigerator for up to 5 days. The dessert tastes best served chilled straight from the fridge. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Queries and FAQs
Here, we’ve got you covered with some common questions that people often ask.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works beautifully in this pineapple upside down cheesecake recipe. Cut rings about ½-inch thick and pat them very dry before arranging. Fresh pineapple contains more moisture, so you may need to bake the cake layer slightly longer. The flavor will be even more vibrant and less sweet than canned versions.
Why did my cheesecake crack?
Cracks typically occur from overmixing (which incorporates too much air), sudden temperature changes, or overbaking. Follow the water bath method carefully for the Cheesecake Factory pineapple cheesecake, and allow gradual cooling. If cracks do appear, remember that the cake layer will cover them completely, so don’t stress!
Can I make this dessert ahead of time?
Absolutely! This is actually an ideal make-ahead dessert. Prepare the cake and cheesecake layers 1-2 days in advance, storing them separately in the refrigerator. Assemble the complete pineapple upside down cheesecake 4-6 hours before serving. The flavors meld beautifully when given time, making it perfect for entertaining.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan lined with parchment paper for the cheesecake, leaving long overhangs to lift it out. However, a springform pan makes the Cheesecake Factory cheesecake recipe much easier to assemble and remove cleanly. They’re inexpensive and worthwhile for any cheesecake lover.
Can I use a different cake flavor?
While yellow cake is traditional for pineapple upside-down cake, you can experiment with coconut cake mix, vanilla, or even spice cake for the pineapple upside down cheesecake recipe. Each variation brings its own character. Avoid chocolate, as it doesn’t complement the pineapple flavors as well.
How do I prevent the pineapples from sliding when inverting?
Let the cake cool in the pan for exactly 10 minutes-no more, no less. Too soon and it falls apart; too long and the caramelized sugar hardens and sticks. Run a knife around the edges before inverting, and use a firm, confident flipping motion. The brown sugar creates a natural adhesive when properly cooled.
Can I make this gluten-free?
Yes! Use a gluten-free yellow cake mix and gluten-free graham crackers for the crust. The cheesecake filling is naturally gluten-free. The texture and taste of your Cheesecake Factory pineapple upside down cheesecake will remain delicious with these simple substitutions, making it accessible for guests with dietary restrictions.
Cheesecake Factory Pineapple Upside Down Cheesecake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures even baking for both the pineapple upside down cheesecake layers.
- Melt one stick of butter in a 9-inch round metal cake pan (you can place it in the preheating oven). Sprinkle the light brown sugar evenly over the melted butter, mixing gently to combine. Arrange the drained pineapple slices in a single layer, fitting about 7-10 slices. Place a maraschino cherry in the center of each pineapple ring and fill gaps with additional cherries for a beautiful pattern.
- Prepare your yellow cake batter according to package or recipe instructions. Mix the instant cheesecake pudding powder into the dry ingredients for enhanced flavor. Pour the batter over the pineapple arrangement, filling the pan about two-thirds full.
- Bake at 350°F for 40-60 minutes, checking with a toothpick starting at 40 minutes. The cake will take longer than usual due to the caramelized topping. Once done, let cool in the pan for 10 minutes, then carefully invert onto a plate. Allow to cool further while you prepare the cheesecake.
- Combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt in a bowl. Mix until the crumbs are evenly moistened and hold together when squeezed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 5 minutes, then remove and let cool slightly.
- Beat the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer. Add eggs one at a time, beating on low speed just until incorporated after each addition (avoid overmixing). Mix in vanilla extract and a pinch of salt. Pour the filling over the pre-baked graham cracker crust.
- Wrap the bottom of the springform pan tightly in aluminum foil to prevent water leaks. Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform. Bake at 350°F for 50-70 minutes until the center is slightly wobbly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool slowly. Refrigerate for at least 4 hours, preferably overnight.
- Once both components are ready, carefully cut the pineapple upside-down cake horizontally in half using a steady, rotating motion. Use two spatulas to gently lift one cake half (pineapple side up) and center it directly on top of the chilled cheesecake. Gently press down so the layers adhere together. Chill the assembled Cheesecake Factory pineapple upside down cheesecake for 1-2 hours before serving.
- Use a large, sharp knife warmed under hot water for clean cuts. Wipe the blade between slices for the prettiest presentation.
Video
Notes
This Cheesecake Factory pineapple upside down cheesecake recipe brings restaurant-quality dessert to your home kitchen. While it requires multiple steps and patience, the result is absolutely worth the effort.
The stunning layers of caramelized pineapple, moist cake, and creamy cheesecake create a show-stopping centerpiece for any celebration. Each component complements the others perfectly, delivering that signature taste you crave from the Cheesecake Factory pineapple cheesecake.
Share this impressive dessert with family and friends, and watch their faces light up with delight at your baking skills! We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
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