Creme Fraiche Cheesecake with Honey-Rum-Roasted Pineapple

1. 1

   Preheat oven to 350F.

2. 2

   Blend all ingredients in bowl.

3. 3

   Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides.

4. 4

   Bake until golden, about 12 minutes.

5. 5

   Transfer to rack; cool.

6. 6

   Wrap outside of pan with 2 layers of foil.

7. 7

   Reduce oven temperature to 325F.

8. 8

   Using electric mixer, beat cream cheese in large bowl until fluffy.

9. 9

   Gradually beat in sugar.

10. 10

    Scrape in seeds from vanilla bean and blend 1 minute.

11. 11

    Beat in eggs 1 at a time.

12. 12

    Mix in creme fraiche.

13. 13

    Transfer filling to crust.

14. 14

    Place cheesecake in roasting pan.

15. 15

    Add enough hot water to roasting pan to come 1 inch up sides of springform pan.

16. 16

    Bake cake until top is dry-looking and slightly puffed, about 1 hour.

17. 17

    Turn off oven.

18. 18

    Let cake cool in closed oven 1 hour.

19. 19

    Remove from water bath.

20. 20

    Refrigerate uncovered until cold, at least 6 hours.

21. 21

    (Can be made 1 day ahead.

22. 22

    Cover and keep refrigerated.)

23. 23

    Preheat oven to 400F.

24. 24

    Place pineapple rings on large rimmed baking sheet.

25. 25

    Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.

26. 26

    Pour syrup over pineapple.

27. 27

    Roast pineapple 12 minutes.

28. 28

    Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.

29. 29

    Cool pineapple on sheet.

30. 30

    Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl.

31. 31

    (Can be made 1 day ahead.

32. 32

    Chill.)

33. 33

    Drain pineapple, reserving syrup.

34. 34

    Cover top of cheesecake with some pineapple; stir remainder back into syrup.

35. 35

    Serve cake, passing remaining pineapple in syrup separately.

* Per serving · 4 servings · Values may vary.