Creme Fraiche Cheesecake with Honey-Rum-Roasted Pineapple

From: Bon Appetit
Serves: 12

For the Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter
1 Tablespoon sugar

Preheat oven to 350 degrees F. Blend all ingredient in bowl. Press mixture over button of a 9 inch spring form pan. Bake until golden about 12 minutes. Transfer to rack; cool. Wrap outside of pan with two layers of tinfoil. Reduce oven temperature to 325 degrees.

For the Filling:
3 8oz packages of creme cheese, at room temperature
1 cup sugar
1 vanilla bean or 1 Tablespoon vanilla paste
2 large eggs
3/4 cup creme fraiche

Using electric mixer, beat creme cheese in a large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean or add vanilla paste, and blend 1 minute. Beat in eggs one at a time. Mix in creme fraiche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot hot water to roasting pan. Add enough hot water to roasting pan to come halfway up the side of the spring form pan. Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven for 1 hour. Remove cake from water bath. Refrigerate until cold, at least 6 hours.*

*If you are in a rush, you can serve the cake right when it is cool. This is what I did, and the consistency was still good and tasted great.

For the Topping:
1 ripe, sweet pineapple, peeled, cut into rounds, and cored
1 cup water
1/4 cup honey
2 Tablespoons sugar
2 Tablespoons dark rum

Preheat oven to 400 degrees F. Place pineapple rings on a large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 min. Turn rings over; roast until 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. (Can be made one day ahead. Chill)
Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately. **

**I didn't end up with much syrup at all, but if the pineapples sit in the fridge the juices will gradually come out of the pineapple.

Until next week!

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