Outback used to serve a cheesecake with a caramel sauce. Back in the day before my diagnosis, I would go to Outback just for the cheesecake. More than once I bought a pint of the caramel sauce to take home. I tried several times to make the sauce, but never managed one that was close to what I wanted. This sauce is it, I don't know if their sauce was a butter rum rather than a caramel, but it tastes just like I remember.
this recipe with a couple of alterations. Normally, I don't make graham cracker crusts, since GF graham crackers are so pricey. This time I did make a crust because I had a whole box of Schar graham crackers that got stepped on, URG! The package of crackers made less crumbs than the recipe calls for, but I still used the same amount of butter and sugar.
My cheesecake did fall just a little bit, I didn't think about the distance between the rack and the top burner in my new oven and it started to get really brown on top. So I had to open it up and put foil on top, which made the cheesecake fall (but it still tastes great!)
The other change I made was that I replaced the vanilla extract with this fabulous vanilla bean paste. Teaspoon per teaspoon replacement, but this is so yummy and is not bitter at all, so if you want a stronger flavor you can add a little more. In fact, if you get a little on your finger, lick it off! I found this at Thyme and Seasons in North Salt Lake.
Okay my little disclaimer here. I have always made rum sauce with artificial rum flavoring. This is the first time I've ever used actual rum, since I don't drink, I try to avoid it. But, well, this sauce! It was so good I seriously sat and licked the bowl clean when I was done with it. You could certainly make it with rum extract, substitute 1/4 cup extract for the reduced rum.
The sauce recipe is the second recipe in my series leading up to the most amazing cake/torte you have ever had.
I'm going to have to go back to the liquor store so that I can make more of this stuff!
Butter rum sauce
1 cup packed brown sugar
1 cube butter or margarine
1 3/4 cup whipping (heavy) cream
1 cup rum
¼ teaspoon salt