Who says making a flavorful cheesecake has to be difficult? Make this Instant Pot Pineapple Upside Down Cake Cheesecake with ease and surprise your loved ones with such a flavorful dessert.
If you’re a fan of the Cheesecake Factory Pineapple Upside Down Cheesecake, you need to try this easy, flavorful recipe. It’s the perfect treat for any occasion! You’re combining the taste of a pineapple upside down cake with maraschino cherries and adding it to a sweet and creamy cheesecake for a 2-in-1 dessert that everyone will love.
I personally love making this Pineapple Upside Down Cake Cheesecake when having guests over for the holidays. Everyone assumes it’s so complicated to make, but the Instant Pot simplifies the process, allowing me to make something super delicious!
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❤️ Why You’ll Love This Recipe
- You’re getting two desserts in one when you make this Pineapple Upside Down Cheesecake Recipe.
- The cheesecake tastes amazing with the added pineapples, cherries, and cake layer.
- It’s a great treat to serve after having holiday dinners with your loved ones.
🛒Ingredients
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For the cake:
- brown sugar
- melted butter
- pineapple rings, divided and juice reserved
- maraschino cherries
- vanilla cake mix
- pineapple juice (from can – add water to make ⅓ cup if there is not enough)
- egg
- vegetable or canola oil
For the cheesecake:
- cream cheese, room temperature
- granulated sugar
- heavy cream
- all-purpose flour
- vanilla extract
- egg, room temperature
- maraschino cherries, drained and finely chopped
See the recipe card below for quantities.
🔪 How to Make Instant Pot Pineapple Upside Down Cake Cheesecake
Step 1: Preheat the oven and prepare the springform pan
Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
Step 2: Cut the pineapple
Take 2 pineapple rings and chop them finely. Set aside.
Step 3: Make the top of the pineapple upside down cake
In the bottom of the springform pan, place the brown sugar and melted butter, patting into an even layer. Add four pineapple rings and cherries over the brown sugar layer with a cherry nestled in the middle of each pineapple ring.
Step 4: Mix the cake mix
To prepare the cake mix, add the cake mix, pineapple juice, egg, and oil to a bowl. Beat on low until combined and then on medium speed for at least two minutes.
Step 5: Bake the pineapple upside down cake
Pour the cake batter over the pineapple rings and cherries. Bake for 35 minutes or until a toothpick inserted in the middle returns clean.
Step 6: Cool the cake and remove it from the pan
Place the springform cake on a wire rack to cool for 10 minutes. Run a knife around the cake to release from the springform pan. Release the outer ring of the springform pan. Allow the cake to cool completely.
Step 7: Cut the cake in half
When the cake has cooled, use a serrated knife to cut a layer about 1 inch from the top (undecorated side) of the cake. If it crumbles slightly, do not panic. Transfer this layer to another plate or piece of parchment paper.
Step 8: Remove the rest of the cake
With a medium plate over the remainder of the cake still on the springform base, flip the rest of the cake to invert it onto the plate. Run a sharp knife between the bottom of the springform pan and the cake to release, if needed. Set the top of the cake aside.
Step 9: Add the trivet to the Instant Pot
Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions. You will need at least one cup.
Step 10: Wash and dry the springform pan
Wash and dry the springform pan and put it back together. Prepare the springform pan by wrapping aluminum foil around the bottom to protect from water seepage. Spritz the inside with nonstick cooking spray.
Step 11: Add the bottom layer of pineapple upside down to the springform pan
Place the undecorated cake layer into the bottom of the springform cake pan, pressing down into an even layer.
Step 12: Cream the cream cheese and sugar
In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
Step 13: Add in the remaining cheesecake ingredients
Add the eggs, heavy cream, flour, and vanilla and beat just until combined.
Step 14: Fold in chopped pineapples and cherries
Stir in the chopped pineapple and cherries.
Step 15: Add cream cheese mixture to the springform pan and cover
Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
Step 16: Cook the cheesecake layer
Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
Step 17: Naturally release the pressure and cool the cheesecake
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops.
Step 18: Remove the lid and allow the cheesecake cool
Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
Step 19: Top cheesecake layer with the rest of the pineapple upside down cake
Remove the aluminum foil and place the top of the cake into the springform pan over the cheesecake layer. Press down lightly.
Step 20: Chill the cheesecake
Cover the cheesecake with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
Step 21: Serve and garnish if desired
Slice and top with whipped topping if desired.
📝Variations
Do you want to change up this Pineapple Upside Down Cake Cheesecake recipe and make it your own? Here are some ways that you can do that!
- Chocolate – add some unsweetened cocoa powder to your cream cheese mixture to prepare a chocolate version of this dessert.
- Fruit – add more fruit to the top of your cheesecake, such as sliced strawberries.
- Drizzle– put a drizzle of chocolate syrup on top of this dessert as a finishing touch.
Frozen Pineapple Lemonade is also a good “side” to go with this dessert!
🥄 Equipment
Here is a list of equipment that you need to make this delicious recipe.
- measuring cups and spoons
- 7.5 inch springform pan
- Instant Pot
- knife and cutting board
- mixing bowls
- hand mixer
- plate, parchment paper or cake board
- aluminum foil
🥫 Storage
Store your wrapped cheesecake in the fridge for up to four days to keep it fresh and flavorful.
You can save the cheesecake for longer than four days by wrapping it tightly and putting it in the freezer.
💭 Tips
- Make sure to let the cheesecake set for a minimum of two hours in the fridge before serving! You can top each slice with a dollop of whipped cream if you’d like.
- I recommend using baking spray instead of regular nonstick cooking spray when baking your cake.
- Be careful not to overmix your cake batter, as it can make your upside down cake tough, you want to mix until just combined.
- Instead of cherries, try using cranberries or blueberries for a festive holiday twist!
- Make sure to tightly cover the springform pan on the bottom and top to prevent water from getting in.
- For easy removal of the springform pan, you can use a silicone sling or foil sling.
⁉️ FAQ
Do you have questions about this Pineapple Upside Down Cake Cheesecake recipe? Here are the answers to the most commonly asked questions.
Pineapple upside down cake is a classic American dessert that traditionally consists of a layer of pineapple and cherries on the bottom, with a cake batter on top. This recipe takes that classic dessert and turns it into a decadent cheesecake by adding a layer of cream cheese mixture in between the cake layers.
Any brand will do. Make sure you’re using full fat cream cheese for this dessert recipe.
No, you can use any type of pan, as long as it fits inside of your inner pot. Most commercial 7.5 inch pans should fit in a 6 qt and 8 qt Instant Pot.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake? Try these delicious recipes:
🧾Instant Pot Pineapple Upside Down Cake Cheesecake
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Instant Pot Pineapple Upside Down Cheesecake
Ingredients
For the Cake
- ½ cup brown sugar
- ¼ cup butter melted
- 20 ounces pineapple rings divided and juice reserved
- 8 maraschino cherries
- 1 cup vanilla cake mix
- ⅓ cup pineapple juice from can – add water to make ⅓ cup if there is not enough
- 1 egg
- 2 tablespoons vegetable oil plus 1 teaspoon, or canola oil
For the Cheesecake
- 8 ounces cream cheese room temperature
- ¼ cup sugar
- 2 tablespoons heavy cream
- 1 ½ teaspoons all-purpose flour
- ½ teaspoon vanilla extract
- 1 egg room temperature
- 2 tablespoons maraschino cherries drained and finely chopped.
Instructions
- Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
- Take 2 pineapple rings and chop them finely. Set aside.
- In the bottom of the springform pan, place the brown sugar and melted butter, patting into an even layer. Add four pineapple rings and cherries over the brown sugar layer with a cherry nestled in the middle of each pineapple ring.
- To prepare the cake mix, add the cake mix, pineapple juice, egg, and oil to a bowl. Beat on low until combined and then on medium speed for at least two minutes.
- Pour the cake batter over the pineapple rings and cherries. Bake for 35 minutes or until a toothpick inserted in the middle returns clean.
- Place the springform cake on a wire rack to cool for 10 minutes. Run a knife around the cake to release from the springform pan. Release the outer ring of the springform pan. Allow the cake to cool completely.
- When the cake has cooled, use a serrated knife to cut a layer about 1 inch from the top (undecorated side) of the cake. If it crumbles slightly, do not panic. Transfer this layer to another plate or piece of parchment paper.
- With a medium plate over the remainder of the cake still on the springform base, flip the rest of the cake to invert it onto the plate. Run a sharp knife between the bottom of the springform pan and the cake to release, if needed. Set the top of the cake aside.
- Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
- Wash and dry the springform pan and put it back together. Prepare the springform pan by wrapping aluminum foil around the bottom to protect from water seepage. Spritz the inside with nonstick cooking spray.
- Place the undecorated cake layer into the bottom of the springform cake pan, pressing down into an even layer.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, heavy cream, flour, and vanilla and beat just until combined.
- Stir in the chopped pineapple and cherries.
- Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Remove the aluminum foil and place the top of the cake into the springform pan over the cheesecake layer. Press down lightly. Cover the cheesecake with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- Slice and top with whipped topping if desired.
Notes
Nutrition
