Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple

“Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. This can be made a day ahead. The topping should be made first. If you can find creme fraiche, it would be better than the sour cream.”
3hrs 5mins

Ingredients Nutrition


  1. CRUST:
  2. Preheat oven to 350°F
  3. Blend all ingredients in bowl.
  4. Press mixture over bottom of 9 inch-diameter springform pan with 2&3/4-inch sides.
  5. Bake until golden, about 12 minutes. Transfer to rack; cool.
  6. Reduce oven temperature to 325°F
  8. Using electric mixer, beat cream cheese in large bowl until fluffy.
  9. Gradually beat in sugar.
  10. Scrape in seeds from vanilla bean and blend 1 minute.
  11. Beat in eggs 1 at a time.
  12. Mix in crème fraîche.
  13. Transfer filling to crust.
  14. Place cheesecake in roasting pan.
  15. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
  16. Bake cake until top is dry-looking and slightly puffed, about 1 hour.
  17. Turn off oven. Let cake cool in closed oven 1 hour.
  18. Remove from water bath.
  19. Refrigerate uncovered until cold, at least 6 hours.
  20. (Can be made 1 day ahead. Cover and keep refrigerated.).
  21. TOPPING:
  22. Preheat oven to 400°F.
  23. Place pineapple rings on large rimmed baking sheet.
  24. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple.
  25. Roast pineapple 12 minutes.
  26. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
  27. Cool pineapple on sheet.
  28. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.).
  29. Drain pineapple, reserving syrup.
  30. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

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