No matter the season there’s nothing quite like a crispy-on-the-outside, gooey-in-the-middle marshmallow roasting over an open fire…unless of course it’s sandwiched between two graham crackers and a slab of melting chocolate. With S’mores Day approaching on August 10th, there’s no better time to celebrate and enjoy this magnificent combo!
It’s up for debate as to exactly where this favorite began, however, the first published recipe for “Some Mores” was in a 1927 publication called “Tramping and Trailing with the Girl Scouts.” The story has it that a troop leader by the name of Loretta Scott Crew is given credit for the recipe after making them by a campfire for her Girl Scouts. The name was soon shortened to S’mores which is totally fitting because once you take a bite, you will want s’more!
This highly popular treat has expanded recipe boxes everywhere into quite an array of related recipes. So, when a campfire isn’t convenient you can still celebrate and satisfy your s’mores craving with recipes such as these!
In a medium bowl, combine crumbs with melted butter and sugar and stir until moistened.
Press crumbs into bottom and partially up sides of a 9″ springform pan.
Bake in the center of oven at 350˚ for 8 minutes, then cool to room temperature.
Place 2 large sheets of extra-wide heavy-duty foil on the counter. Place the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
Preheat oven to 450˚F.
In a large bowl, combine cream cheese and sugar.
Beat on medium/high speed for 5 minutes until completely smooth, scraping bowl and attachment as needed.
Add eggs one at a time, beating well on medium speed between each addition.
Reduce speed to low and add sour cream and vanilla, mixing just until incorporated.
Pour batter over crust in the foil-wrapped pan.
Bake for 10 minutes, then lower temperature to 225° and continue to bake for 60 minutes until set and slightly browned.
Let it rest for 10 minutes on the counter and then gently run a butter knife between cheesecake and pan to carefully separate it. (Remove cheesecake from pan when ready to serve.)
Cool one hour.
Turn on oven broiler.
Spread warm hot fudge over the top of the cheesecake then spread marshmallows evenly on top.
Place cheesecake under the broiler.
Toast for 30-35 seconds….they toast very quickly.
Remove when marshmallows are lightly browned.
Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.
Indoor Oven S’mores
When it’s the original recipe you crave but you don’t have the option for an outdoor fire, Indoor Oven S’mores is your answer!
6 graham crackers
Fun size Hershey Bars (Or Reese's peanut butter cups for a different twist!)
6 S'mores Mallows or regular marshmallows
Preheat your oven broiler.
Arrange half of the graham crackers on the bottom of the baking sheet.
Continue the layering process with the chocolate then the marshmallows.
Place the baking sheet under the preheated broiler.
Watch closely as it only takes a few seconds to toast the marshmallows.
Remove when your preference of toasting is accomplished.
Remove from oven and top with remaining graham cracker halves. Serve immediately!