Creme Fraiche Cheesecake with Honey-Rum-Roasted Pineapple - graham cracker crumbs

Method

• Preheat oven to 350F.
• Blend all ingredients in bowl.
• Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides.
• Bake until golden, about 12 minutes.
• Transfer to rack; cool.
• Wrap outside of pan with 2 layers of foil.
• Reduce oven temperature to 325F.
• 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.
• Mix in creme fraiche.
• Transfer filling to crust.
• Place cheesecake in roasting pan.
• Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
• Bake 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.)
• Preheat oven to 400F.
• 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.)
• Drain pineapple, reserving syrup.
• Cover top of cheesecake with some pineapple; stir remainder back into syrup.
• Serve cake, passing remaining pineapple in syrup separately.