Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple
4.4(32)
Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.
03Bake 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. (Can be made 1 day ahead. Cover and keep refrigerated.)
04Preheat 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. (Can be made 1 day ahead. Chill.)
05Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.