Pineapple Upside-Down Cheesecake from The Cheesecake Factory features a moist layer of caramelized pineapple and maraschino cherries atop a creamy, rich cheesecake, all resting on a buttery graham cracker crust, delivering a delightful fusion of tropical sweetness and classic dessert decadence.
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Saucepan
- Whisk
- Baking sheet
- Parchment paper
- Knife
- Offset spatula
- Cooling rack
- Pastry brush
- Food processor (for crust, optional)
Ingredients
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Brown sugar
- Canned pineapple slices
- Maraschino cherries
- Cream cheese
- Sour cream
- Heavy cream
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
Using canned pineapple slices is essential for achieving the authentic caramelized texture and flavor that defines the Pineapple Upside-Down Cheesecake. Opt for unsalted butter to control the saltiness in the graham cracker crust and caramel topping, balancing the dessert's sweetness. Fresh maraschino cherries provide the classic vibrant look and distinct taste necessary for this recipe. Make sure to use full-fat cream cheese and heavy cream to ensure the cheesecake remains rich and creamy. Your homemade Pineapple Upside-Down Cheesecake from The Cheesecake Factory copycat menu will closely replicate the tropical sweetness and decadent texture of the original.
Instructions
- **Instructions:**
- Preheat oven to 325°F (163°C).
- Line a 9-inch springform pan with parchment paper; lightly grease sides.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter.
- Press crumb mixture into bottom of pan to form an even crust; chill in refrigerator.
- In a saucepan, melt brown sugar and a bit of butter over medium heat.
- Pour caramel mixture over chilled crust.
- Arrange pineapple slices and maraschino cherries in a pattern over caramel layer; set aside.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add granulated sugar, and beat until combined.
- Mix in eggs, one at a time, beating well after each addition.
- Mix in sour cream, heavy cream, vanilla extract, all-purpose flour, and salt until smooth.
- Carefully pour cheesecake batter over pineapple layer in pan.
- Tap pan gently on counter to release air bubbles.
- Place pan on a baking sheet; bake for 60-70 minutes, or until center is just set and edges are lightly golden.
- Turn off oven; leave cheesecake inside with door slightly ajar for 1 hour.
- Remove cheesecake; cool completely on a cooling rack.
- Run a knife around edge of pan; refrigerate cake for at least 4 hours or overnight.
- Release springform pan and invert cheesecake onto a serving plate, pineapple-side up.
- Brush top with reserved pineapple syrup (optional, using a pastry brush).
- Slice with a warm knife and serve chilled.
Substitution
Pineapple Upside-Down Cheesecake from The Cheesecake Factory copycat menu blends caramelized pineapple, maraschino cherries, and creamy cheesecake on a graham cracker crust. If fresh pineapple is unavailable, canned pineapple slices in juice can be a convenient substitute to maintain the moist texture. You can replace sour cream with Greek yogurt for a tangier profile and slightly lighter texture. When caramelizing pineapple, use clarified butter instead of regular butter to prevent burning and achieve a smoother coating. Maraschino cherries can be swapped with glace cherries or fresh cherries when preferred or if coloring agents are a concern.
Tips
Ensure your cream cheese is fully softened to avoid lumps in the batter, which guarantees a smooth and creamy texture in your cheesecake. When pressing the graham cracker crust into the pan, do so firmly and evenly to prevent crumbling and ensure a stable base. Baking with the cheesecake pan placed on a baking sheet catches any drips and helps distribute heat more evenly for a consistent bake. You should allow the cheesecake to cool in the oven with the door ajar to prevent cracks and achieve a perfectly set center.
Nutritions
Pineapple Upside-Down Cheesecake from The Cheesecake Factory combines rich cream cheese and heavy cream, providing a substantial amount of protein and calcium. The graham cracker crust and brown sugar contribute carbohydrates and fats, while the caramelized pineapple and maraschino cherries add natural sugars and small amounts of vitamins like vitamin C. This dessert is calorie-dense due to its butter, cream, and sugar content, so moderation is key for managing your daily intake. Enjoying this cheesecake as an occasional treat can satisfy your sweet cravings while offering some nutritional benefits from its dairy ingredients.
Storage
Store your Pineapple Upside-Down Cheesecake in an airtight container or wrap it tightly with plastic wrap to maintain freshness and prevent absorption of odors in the refrigerator. Keep the cheesecake chilled at or below 40degF (4degC) and consume within 3 to 4 days for optimal flavor and texture. For longer storage, freeze the cheesecake by wrapping it securely in plastic wrap and aluminum foil, allowing it to thaw overnight in the refrigerator before serving.
Variation or Alternatives
You can substitute fresh pineapple slices for canned ones to enhance the natural sweetness and texture of the topping. For a twist on the crust, try using crushed digestive biscuits or vanilla wafer cookies in place of graham cracker crumbs. Incorporate a splash of rum or pineapple juice into the cheesecake batter for a subtle tropical flavor boost. If you prefer a lighter texture, replace some of the sour cream with Greek yogurt in the filling mixture.
Allergies
Your Pineapple Upside-Down Cheesecake contains common allergens such as eggs, dairy (cream cheese, sour cream, heavy cream, butter), and wheat (graham cracker crumbs, all-purpose flour). Those with allergies to these ingredients should avoid consumption or seek allergen-free alternatives. Cross-contamination risks may also exist in preparation, so inform your server if you have severe allergies.
Why this recipe?
Pineapple Upside-Down Cheesecake from The Cheesecake Factory blends rich, creamy cheesecake with caramelized pineapple and a buttery crust, creating a unique dessert experience. Its balanced sweetness and tropical flavor profile make it a standout choice for those seeking a refreshing twist on traditional cheesecake. You can enjoy this bakery-quality treat at home by attempting a copycat recipe, offering both personal satisfaction and the ability to customize ingredients and sweetness. The impressive texture combination and vibrant presentation make it worth replicating for any dessert enthusiast.