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Recipes

Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple

By Dede WilsonPhotography by Mark Thomas

4.4

(5)

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Recipe information

  • Yield

    12 Servings

Ingredients

CRUST

1

cup graham cracker crumbs

1

/4 cup unsalted butter, melted

1

tablespoon sugar

FILLING

3

8-ounce package cream cheese, room temperature

1

cup sugar

1

vanilla bean, split lengthwise

2

large eggs

3

/4 cup crème fraîche or sour cream

TOPPING

1

extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored

1

cup water

1

/4 cup honey

2

tablespoons sugar

2

tablespoons dark rum

Need to make a substitution?

Preparation

  1. FOR CRUST

    Step 1

    Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.

  2. FOR FILLING

    Step 2

    Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.

    Step 3

    Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.

  3. FOR TOPPING

    Step 4

    Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. DO AHEAD: Can be made 1 day ahead. Chill.

    Step 5

    Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

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