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Honey-Roasted Pineapple Cheesecake

Talk about sophisticated!  This Honey Roasted Pineapple Creme Fraiche Cheesecake is sure to wow your family and guests!

Crust
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar

Filling
3 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 vanilla bean, split lengthwise (you can substitute 2 tsp vanilla extract here)
2 large eggs, beaten
3/4 cup prepared crème fraîche (you can substitute store-bought sour cream here)

Topping
1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored
(you can substitute canned chunked pineapple here)
1 cup water or 1 cup pineapple juice from can
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum – you can leave this out, if you wish

PREPARATION

For crust:

  1. Preheat oven to 325°F.
  2. Blend all ingredients in bowl.
  3. Press mixture over bottom of 9-inch-diameter springform pan with 2 3/4-inch sides.
  4. Bake until golden, about 12 minutes.
  5. Transfer to rack; cool.
  6. Wrap outside of pan with 2 layers of foil and set aside.

For filling:

  1. Using electric mixer, beat cream cheese in large bowl until fluffy.
  2. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute.
  3. Mix in crème fraîche.
  4. Beat in eggs 1 at a time.
  5. Transfer filling to crust.
  6. Bake cake until top is dry-looking and slightly puffed, about 1 hour.
  7. Turn off oven. Let cake cool in closed oven 1 hour.
  8. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

For topping:

  1. Preheat oven to 400°F.
  2. Place the pineapple on a large rimmed baking sheet.
  3. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.
  4. Pour syrup over pineapple.
  5. Roast pineapple at 400ºF for 12 minutes.
  6. Turn pineapple over; roast until tender and syrup thickens, turning pineapple every 5 minutes, about 20 minutes longer.
  7. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
  8. Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup.
  9. Serve cake, passing remaining pineapple in syrup separately.

As a side note, you can substitute pears or apples in this recipe!

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AuntLisaB

AuntLisaB

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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