Copycat Cheesecake Factory Pineapple Upside Down Cheesecake Recipe

The Cheesecake Factory Pineapple Upside Down Cheesecake is a masterpiece. It blends the rich tropical flavor of caramelized pineapple with the velvety goodness of their signature cheesecake. With every forkful, it instantly transports you to sunny shores.

How to make Cheesecake Factory Pineapple Upside Down Cheesecake

The Cheesecake Factory Pineapple Upside Down Cheesecake is a decadent dessert that combines the flavors of a classic pineapple upside-down cake with creamy cheesecake.

Ingredients

For the Pineapple Upside-Down Cake:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 1 can (20 oz) pineapple slices, drained (reserve the juice)
• 8-10 maraschino cherries (optional, for decoration)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pineapple juice (use reserved juice from canned pineapple)
• 1/2 cup milk

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 1/3 cup heavy cream

Instructions

Step 1: Prep for Success

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch springform pan and a separate 9-inch round cake pan (the pineapple upside-down layer will bake separately). Line the bottoms with parchment paper for easy removal.

Step 2: Make the Pineapple Upside-Down Cake Layer

1. Caramelized Base: Pour the melted butter into the prepared cake pan and evenly sprinkle brown sugar over it. Arrange the pineapple slices on top of the sugar layer, and place a maraschino cherry in the middle of each slice.
2. Cake Batter: In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
3. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and milk. Mix until just combined. Gently pour the batter over the pineapple slices, spreading it evenly.
4. Bake the cake layer for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool.

Step 3: Make the Cheesecake Layer

1. Cream Cheese Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth.
2. Add eggs one at a time, mixing after each addition. Stir in vanilla extract, sour cream, and heavy cream, and continue beating until the mixture is creamy and lump-free.
3. Prepare the Cheesecake Layer: Pour the cheesecake batter into the springform pan. Place the springform pan into a water bath (wrap the base of the pan with aluminum foil to prevent leaks). Bake at 325°F (162°C) for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
4. Cool: Let the cheesecake cool completely, then refrigerate for at least 4-6 hours, preferably overnight.

Step 4: Assemble the Layers

1. Carefully remove the pineapple upside-down cake from its pan (use a plate or platter to invert it). Be gentle to preserve the arrangement of the pineapples!
2. Place the cooled cheesecake on top of the pineapple upside-down cake layer.
3. If desired, garnish with whipped cream swirls, toasted coconut flakes, or more cherries for extra flair.

Helpful Tips

• Plan Ahead: The cheesecake needs several hours to cool and set. For best results, make it a day ahead.
• Room Temperature Ingredients: Use room-temperature cream cheese for a smooth cheesecake batter, and ensure all other ingredients (eggs, milk, etc.) are not cold.
• Avoid Overmixing: Whether you’re making the cake or cheesecake layer, overmixing can lead to dense textures. Just mix until combined.
• Caramel Perfection: Be sure to evenly sprinkle the brown sugar over the melted butter to ensure a uniform caramelized topping.
• Springform Pan Hack: When using a water bath, wrap the base of the pan tightly in foil to prevent leakage and ensure your cheesecake cooks evenly.
• Invert with Care: When flipping the pineapple upside-down cake out of the pan, use parchment paper and a steady hand to keep the pineapples intact.

What to serve with

The Cheesecake Factory Pineapple Upside Down Cheesecake is already a show-stopper, combining tropical flavors with creamy decadence.

1. Toppings and Garnishes

Elevate your cheesecake with simple, flavorful toppings to add more texture and aesthetics:

a. Whipped Cream Swirls: Pipe some dollops of freshly whipped cream around the edges or center of the Cheesecake Factory Pineapple Upside Down Cheesecake for a light and airy complement. Enhance the whipped cream by lightly sweetening it with powdered sugar and adding a splash of vanilla extract.

b. Toasted Coconut: Lightly toast the shredded coconut until golden brown and sprinkle it over the top for a tropical flair.

c. Fresh Fruit Garnish: Arrange fresh fruits like slices of pineapple, strawberries, or kiwis on the platter or alongside the slices. Refreshing fruits enhance the tropical vibe and add vibrant colors.

d. Extra Caramel Drizzle: Drizzle warm caramel or butterscotch sauce over the cheesecake slice for an extra layer of indulgence.

e. Crushed Candied Nuts: Sprinkle crushed pecans or walnuts for a nutty crunch and contrast to the creamy textures of the Cheesecake Factory Pineapple Upside Down Cheesecake.

2. Pairing with Beverages

Choosing complementary beverages is key to rounding out the flavors of the dessert. Here are options to match different occasions:

a. Tropical Drinks

Piña Colada: A classic pineapple and coconut cocktail pairs naturally with the Cheesecake Factory Pineapple Upside Down Cheesecake. Serve it frozen or on the rocks for an island-inspired pairing.

Mango Mojito: A refreshing mango and mint drink complements the fruity sweetness of the pineapple upside-down layer.

b. Coffee

Cheesecake pairs exceptionally well with coffee-based drinks. Serve a lightly brewed Caramel Macchiato or Vanilla Latte, as the creamy textures of the Cheesecake Factory Pineapple Upside Down Cheesecake mirror the richness of the coffee.

c. Tea

For a lighter accompaniment, brew some hibiscus or chamomile tea. These teas bring floral and fruity aromas that don’t overpower the dessert.

d. Wine or Champagne

If serving the cheesecake after dinner, opt for a light, bubbly Prosecco or a fruity Moscato. The sweetness of the wine balances perfectly with the dessert’s tangy and indulgent flavors.

3. Light Sides for Texture Contrast

Enhance the richness of the cheesecake by pairing it with lighter dessert sides:

a. Tropical Sorbet

Serve alongside a scoop of pineapple, mango, or coconut sorbet for a cool, refreshing contrast.

Alternatively, offer lemon sorbet to provide a touch of acidity to balance the sweetness.

b. Vanilla Ice Cream

A scoop of vanilla bean ice cream adds creaminess that complements the cheesecake flavors and rounds out the tropical elements.

c. Fruit Salad

Prepare a tropical fruit salad featuring diced mangoes, kiwis, papaya, watermelon, and grapes. Drizzle a lime-honey dressing for a zesty touch.

d. Angel Food Cake Cubes

Light cubes of angel food cake can accompany the cheesecake for additional textural contrast without overwhelming the palate.

Ingredients Substitutes

The Cheesecake Factory Pineapple Upside Down Cheesecake is a decadent dessert that uniquely combines the flavors of pineapple upside-down cake with creamy cheesecake.

1. Pineapple

Original Ingredient: Fresh or canned pineapple slices are typically used for the pineapple layer in this recipe.

Substitutes:

• Other Fruits: Mango, peaches, or apricots can mimic the sweetness and tropical flavor of pineapple. Thinly sliced fruits work best.
• Frozen Pineapple: If fresh or canned isn’t available, frozen pineapple (thawed) can be used.
• Pineapple Juice: If neither fresh nor whole pineapple is available, you can use pineapple juice and soak slices of apple or pear to infuse some flavor.

2. Brown Sugar (for the caramelized topping)

Original Ingredient: Light or dark brown sugar is used to create the caramelized base with pineapple slices.

Substitutes:

• White Sugar + Molasses: Combine 1 cup of white sugar with 1–2 tablespoons of molasses to create a brown sugar substitute.
• Coconut Sugar: Offers a similar caramel flavor and works as a natural alternative.
• Maple Syrup or Honey: Can be used to glaze the pineapple for a different but sweet flavor profile.

3. Butter

Original Ingredient: Butter is typically combined with brown sugar for caramelization and also used in the cake base.

Substitutes:

• Margarine: Works as a direct substitute for butter.
• Coconut Oil: Provides a slight tropical flavor, complementing the pineapple theme.
• Vegetable Oil: Can be used in the cake but doesn’t work for caramelization.
• Plant-Based Butter: Ideal for a vegan option.

4. Eggs

Original Ingredient: Eggs are used to bind both the cheesecake layer and the cake layer.

Substitutes:

• Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg (ideal for binding).
• Unsweetened Applesauce: Use 1/4 cup of applesauce per egg for a moist texture.
• Silken Tofu: Blend 1/4 cup of silken tofu per egg for a creamy alternative.
• Yogurt: Plain or vanilla yogurt can replace eggs in the cake layer (1/4 cup per egg).

5. Cream Cheese

Original Ingredient: Classic cream cheese is the foundation of the cheesecake layer.

Substitutes:

• Neufchâtel Cheese: A lower-fat option that provides a similar flavor and texture.
• Mascarpone Cheese: A richer and sweeter alternative that works well for cheesecake.
• Plant-Based Cream Cheese: Perfect for a vegan version—look for brands like Kite Hill or Daiya.
• Greek Yogurt: Can be mixed with some sugar and cornstarch to approximate cream cheese consistency.

6. Graham Cracker Crust

Original Ingredient: Graham cracker crumbs mixed with sugar and butter.

Substitutes:

• Digestive Biscuits: Works similarly to graham crackers (crush them into crumbs).
• Oreo or Chocolate Cookie Crumbs: Use these for a flavor twist.
• Gluten-Free Crackers: For those avoiding gluten, use gluten-free crackers or cookies.
• Almond Flour or Ground Oats: Combine with melted butter and sugar to form a crust alternative.

7. All-Purpose Flour (in cake layer)

Original Ingredient: Used for the pineapple upside-down cake layer.

Substitutes:

• Gluten-Free Flour Blend: Replace 1:1 for a gluten-free option.
• Almond Flour: Provides a nutty flavor but needs more eggs for binding.
• Whole Wheat Flour: Creates a denser texture but works well as a substitute.

Final Thoughts

With its decadent layers and beautiful presentation, the Cheesecake Factory Pineapple Upside Down Cheesecake is guaranteed to be a hit.

More Cheesecake Recipes:

• Mexican Sopapilla Cheesecake Recipe
• Philadelphia Cheesecake Filling Recipe
• Dipped Strawberry Cheesecake Blizzard Recipe