Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple

Name: Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams packages cream cheese, room temperature; 177 milliliters crème fraîche or sour cream; 2 Tbsps dark rum; 2 larges eggs; 237 milliliters graham cracker crumbs; 59 milliliters honey; 2 Tbsps sugar; 1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored; 59 milliliters unsalted butter, melted; 1 vanilla bean, split lengthwise; 237 milliliters water

Watching your figure? This vegetarian recipe has 369 calories, 6g of protein, and 28g of fat per serving. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vanilla bean, butter, rum, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.

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Springform Pan

Bowl

Oven

Bake until golden, about 12 minutes.

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Oven

Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Frying Pan

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.

Ingredients you will need

Cream Cheese

Vanilla Bean

Seeds

Sugar

Egg

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Hand Mixer

Bowl

Mix in crème fraîche.

Ingredients you will need

Creme Fraiche

Transfer filling to crust.

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Crust

Place cheesecake in roasting pan.

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Roasting Pan

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

Ingredients you will need

Water

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Springform Pan

Roasting Pan

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

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Oven

Let cake cool in closed oven 1 hour.

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Oven

Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Ingredients you will need

Water

Preheat oven to 400°F.

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Oven

Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.

Ingredients you will need

Pineapple Rings

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Baking Sheet

Sauce Pan

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.

Ingredients you will need

Pineapple