Pineapple Upside Down Cheesecake Recipe

Are you looking for an easy tropical dessert recipe? Keep scrolling to check out this simple pineapple upside down cheesecake recipe that’s perfect for summertime or a backyard luau.

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Are you having trouble deciding between pineapple upside down cheesecake or a creamy cheesecake? With this recipe, you can have both!

See here’s my dilemma. I love dessert, I really do. So when forced to choose between two it’s tough. Do I want a rich, creamy cheesecake or would I prefer a light and fruity pineapple upside cake? Well good news friends, today we are having both!

With sweet pineapples, a light graham cracker crust, and a creamy cheesecake center, this one will make you the hit of every family gathering. There’s something so delicious about sweet pineapples being offset by the richness of the smooth cream cheese.

Keep scrolling to learn how to make pineapple upside down cheesecake that will rock your world!

Pineapple Upside Down Cheesecake FAQs

What makes the Cheesecake Factory upside down pineapple cheesecake so famous?

The Cheesecake Factory pineapple upside down cheesecake has a layer of a moist buttery pineapple upside-down cake on top of the cheesecake layer and it’s finished with whipped cream.

Should you refrigerate pineapple upside down cheesecake?

YES! First of all, you’ll need to put it in the fridge because it’s served cold. But because it has cream cheese in it, you’ll definitely need to keep any leftovers in the fridge. It should last about 3 days in the fridge.

Can you freeze pineapple upside down cheesecake?

Yes, just be sure to wrap the entire cheesecake in plastic wrap and then again in foil to help keep it fresh. It should last about 3 months in the freezer.

Simple Pineapple Upside Down Cheesecake Recipe

Upside Down Pineapple Cheesecake Ingredients

2 tablespoons brown sugar
5 tablespoons butter, divided
1 can, 20 oz, pineapple slices, drained
7 maraschino cherries
1 cup graham cracker crumbs
3/4 cup plus 3 tablespoons white sugar
3 packages, 8 oz each, cream cheese, softened
3/4 cup sour cream
3 eggs
2 teaspoons vanilla

How to Make Pineapple Upside Down Cake Cheesecake

The first step is to mix the brown sugar and 2 tablespoons of melted butter in a small bowl.

Image of someone adding brown sugar to a bowl of melted butter.

(Think of this as the glaze on a pineapple upside down cake). Spread this mixture into the bottom of a 10-inch springform pan.

Image of a springform pan with brown glaze at the bottom and 4 pineapple rings.

Now for the delicious pineapples. You want to use whole slices here. Gently line the pan with pineapple slices. Save one pineapple to cut into small pieces and fill the holes around the outside of the pan. (We don’t want to miss out on one bite of pineapple goodness.)

Image of a springform pan with pineapple rings and cherries.

Next, comes our yummy graham cracker crust. Grab your food processor and process one cup of graham cracker crumbs. Add three tablespoons of white sugar and three tablespoons of melted butter to the crumbs.

Image of graham crackers in a food processor.

Image of a food processor with graham crackers, sugar, and melted butter

Process this all for 10 seconds, or until well blended. Now spread this all on top of the pineapple and gently press it into the pan. (Are you imagining how amazing this is yet?)

Image of crushed graham crackers in a bowl about to be poured on top of a pan with pineapples and cherries.

Image of someone pressing graham cracker crust with a spoon

For the cheesecake filling, you want to pull out a large mixing bowl. Here you will add your cream cheese to 3/4 cup of white sugar. Beat this well. Once it’s well blended, combine sour cream, eggs, and vanilla. Mix it well. Now, this layer is ready for the pan. Gently pour it onto the pineapples.

Image of a metal bowl with cream cheese, sugar, eggs, and sour cream.

Image of someone pouring a creamy mixture on top of a graham cracker crust.

Now that you have everything ready bake it at 350 degrees for 55 – 65 minutes. (I know, it’s going to FEEL like forever, but it will be worth it, just wait.)

Image of an unbaked pineapple upside down cake.

Now get ready for the hardest part…..This thing has to cool completely and then be refrigerated overnight. (I know, it’s torture.)

Image of a baked pineapple upside down cheesecake.

When you are ready to serve remove the other band and ever so gently flip the cake over onto your serving plate. Carefully remove the bottom of the pan and admire your masterpiece. Now you can slice up the cheesecake and serve it.

Image of a cake with pineapple rings and cherries on it.

Creamy, fruity, and delicious….this dessert has all that and more. What are you waiting for? Make this one today!

Image of a slice of pineapple upside down cheesecake.

Looking for more Hawaiian dessert recipes? Find out how to make pineapple upside down rum cake, Instant Pot pina colada dump cake, coconut pineapple cake, or pineapple ice cream!

Yield: 8

Easy Pineapple Upside Down Cheesecake Recipe

With sweet pineapples, a light graham cracker crust, and a creamy cheesecake center, this one will make you the hit of every family gathering. There's something so delicious about sweet pineapples being offset by the richness of the smooth cream cheese.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

2 tablespoons brown sugar
5 tablespoons butter, divided
1 can, 20 oz, pineapple slices, drained
7 maraschino cherries
1 cup graham cracker crumbs
3/4 cup plus 3 tablespoons white sugar
3 packages, 8 oz each, cream cheese, softened
3/4 cup sour cream
3 eggs
2 teaspoons vanilla

Instructions

The first step is to mix the brown sugar and 2 tablespoons of melted butter in a small bowl.
(Think of this as the glaze on a pineapple upside down cake). Spread this mixture into the bottom of a 10-inch springform pan.
Now for the delicious pineapples. You want to use whole slices here. Gently line the pan with pineapple slices. Save one pineapple to cut into small pieces and fill the holes around the outside of the pan. (We don't want to miss out on one bite of pineapple goodness.)
Next, comes our yummy graham cracker crust. Grab your food processor and process one cup of graham cracker crumbs. Add three tablespoons of white sugar and three tablespoons of melted butter to the crumbs.
Process this all for 10 seconds, or until well blended. Now spread this all on top of the pineapple and gently press it into the pan. (Are you imagining how amazing this is yet?)
For the cheesecake filling, you want to pull out a large mixing bowl. Here you will add your cream cheese to 3/4 cup of white sugar. Beat this well. Once it's well blended, combine sour cream, eggs, and vanilla. Mix it well. Now, this layer is ready for the pan. Gently pour it onto the pineapples.
Now that you have everything ready bake it at 350 degrees for 55 - 65 minutes. (I know, it's going to FEEL like forever, but it will be worth it, just wait.)
Now get ready for the hardest part.....This thing has to cool completely and then be refrigerated overnight. (I know, it's torture.)
When you are ready to serve remove the other band and ever so gently flip the cake over onto your serving plate. Carefully remove the bottom of the pan and admire your masterpiece. Now you can slice up the cheesecake and serve it.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 152mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 4g