1 extra-sweet pineapple cored peeled cut into 1/2-inch-thick rounds,
0.3 cup butter unsalted melted
1 vanilla pod split
1 cup water
Equipment
bowl
frying pan
baking sheet
sauce pan
oven
hand mixer
roasting pan
aluminum foil
springform pan
Directions
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.
Bake until golden, about 12 minutes.
Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.
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 crème fraîche.
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 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.)
Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup.
Serve cake, passing remaining pineapple in syrup separately.
