Summertime and Betty’s S’More Cheesecake Bars

On the National Front, today is Cheesecake Day. It is summertime. Now I ask you, what says summer more than campfires and S’Mores? Growing up, I loved camping. The crisp freshness of dawn and the smokey scents of wood burning at sunset. I still love everything about camping except sleeping on the ground, or an air mattress or anything other than my big, comfortable bed. But then, that’s a rant for another day. Today is all about Betty Crocker’s S’More Cheesecake Bars.

The idea of a marshmallow sandwich has been around for about as long as Betty Crocker. The Campfire Marshmallow Company published a cookbook in the 1920s for a treat already popular with Boy Scouts and Girl Scouts alike – The Graham Cracker Sandwich. By 1927, the Girl Scouts had published a recipe for a campfire treat they dubbed “Some More”. By 1938, the Graham Cracker Sandwich was officially known as S’Mores. Betty Crocker, the All-American homemaker that first came to our aid in the kitchen in 1921, gave us her recipe for S’Mores in 1957. I can only assume after more than 30 years of making S’Mores, Betty decided it wasn’t just a passing phase.

Since then, Betty has gone on to give us many S’More based recipes, including this creamy Cheesecake delight. If you love cheesecake and toasted marshmallows and rich chocolate, then this is your dessert. Enjoy and have an awesome summer!

Betty’s S’More Cheesecake Bars
Crust
1 pouch Betty Crocker Sugar Cookie Mix
3/4 cup Graham Cracker Crumbs
1/2 cup Butter
1 Egg

Heat oven to 325 degrees. Spray bottom and sides of 13-inch by 9-inch baking pan with cooking spray.

In large bowl, blend sugar cookie mix with Graham Cracker crumbs. Melt butter, drizzle over the sugar cookie mixture. Blend well. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.

Filling
2 packages (8 oz each) Cream Cheese
1/3 cup Brown Sugar, packed
1/4 cup Chocolate Fudge Sauce
2 Eggs
2 tablespoons Heavy Cream
1 bag (10 oz) large Marshmallows
3 bars (1.5 oz each) Milk Chocolate Bars

While the crust is baking and cooling, remove cream cheese from packaging and let soften. Once softened, in medium bowl beat together the cream cheese and brown sugar with electric mixer on medium speed until smooth. Scrape down side of bowl frequently.

Note: If necessary to quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened but not warmed.

Beat in 1/4 cup chocolate fudge sauce. Add eggs, 1 at a time, beating until just blended. Stir in heavy cream and vanilla. Spread filling evenly over cooled crust. Set aside. Cut large marshmallows in half with a sharp knife. Set aside. Break chocolate bars into pieces and set aside. Place cut marshmallows in single layer, cut sides down, on top of filling.

Bake 35 to 40 minutes or until marshmallows are light golden brown. Remove from oven; scatter chocolate bar pieces on top. Bake 2 minutes longer. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.

Topping
1/4 cup Chocolate Fudge Sauce
6 Graham Crackers, garnish

Just before serving, break Graham Crackers into pieces for a garnish and set aside.

In small microwavable bowl, microwave 1/4 cup chocolate fudge sauce uncovered on High in 15-second increments until thin enough to drizzle.

Top cheesecake with graham crackers pieces and drizzled chocolate. Cut in 6 rows by 4 rows. Serve and enjoy.