Cinnamon-Streusel Cheesecake Bars

A few days ago, I got sick.

…which reminds me of something: don’t you hate when someone around you is sick and they say, “I’m sick” and another person replies, “yeah, something nasty is going around.”

Isn’t there always something nasty going around? It’s not like sicknesses have designated time periods or seasons or anything. Not even cold and flu are reserved for winter months. (Have you ever had a summertime cold? Sucks majorly).

I highly doubt the stomach flu is sitting around his stomach flu office, tapping his little virus toes and checking his watch repeatedly wishing nine o’clock would hurrythehellup!! because I have to infect Bobby now!!

And I’m pretty positive my chest congestion-cold wasn’t hesitant in infecting me. “Should I do it Thursday? No, maybe I’ll hold off til Friday–make her have it for the weekend. Is that too cruel? Maybe. Errr, we’ll start out with light problems, then graduate to bigger pains. That seems reasonable.”

Yeahno.

But before I caught the prompt and reliable cold bug (or before it caught me) I made these Cinnamon-Streusel Cheesecake Bars and I’m really glad I did. Usually when I’m sick, I don’t want to eat anything which is actually how I determine I’m sick since I’m usually ALWAYS. STARVING.

But ironically, I wanted nothing more than to crawl into yoga pants and sit my rump on the couch and watch marathons of bad TV and eat these bars because comfort food was in desperate need during my time under siege by the darndest little bug.

You know what would be something news-worthy? If somehow these cheesecake bars caught on and everyone started making them. It would be the most delicious epidemic!!

So go diagnose yourself as hungry and make them because they’re easy and delicious and little miss sicky wants you to.

Cinnamon-Streusel Cheesecake Bars *adapted slightly from my So-Easy Sopapilla Cheesecake Bars  –I also made these lighter, but feel free to use what you have on hand

2 pkgs reduced fat crescent rolls
2 pkgs (8 oz each) reduced fat cream cheese, room temp
1 cup sugar
1 tsp vanilla extract
1 cup brown sugar, loosely packed
1 & 1/2 tsp ground cinnamon
1/2 stick butter, melted

1. Preheat oven to 350 degrees F. Grease a 13×9″ baking pan with cooking spray. In a small bowl, combine the brown sugar and cinnamon until blended. Small lumps are okay.
2. Roll out one can of rolls, pressing the perforations together to seal and form a plane of dough, and place in the bottom of the greased pan.
3. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and blended, about 2 minutes. Spread evenly on top of the sheet of dough in the pan.  Top with about half of the brown sugar crumble mixture, then with the second sealed sheet of dough.
4. Pour the melted butter evenly on top of the second sheet of dough and top with the remaining cinnamon-streusel mixture. Bake for approx. 30 mins or until golden brown and set. Allow to cool on the counter for approx. 1 hour before cutting into squares. Store airtight in the fridge up to 3 days.

These taste very similiar to the sopapilla cheesecake bars but have a spicier, brown sugary taste from the streusel. And I cannot get over how wonderful the caramelized sugar is on top–like candy on top of my cheesecake. Bonus points, people.

Have a wonderful day!!

xo, Hayley

May be linked to:  Trick or Treat TuesdaysCrazy Sweet TuesdaysCast Party Wednesday,Dwell On FridayMrs. Fox’s Sweet PartySweet Treats ThursdaysTuesday Talent ShowSweet Tooth FridaySweets for a SaturdayStrut Your Stuff Saturday 

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Comments

  1. Oh no! I hope you’re feeling better soon. My husband has been sick with the stomach flu since Saturday(!) and is still sick. Doodle has it now, so I’m trying to figure out if there is a way I can escape this sick house and not be considered a terrible wife/mother.

    These bars would definitely make me feel better. Hmmm, I’d better make up a batch now, just in case…

    Take care of yourself, and get well soon! xo

    • Thank you, and so sorry to hear Doodle and your hubby are sick 🙁 ugh, stomach flu is awful. I’ll take my cough attacks over throwing up anyday. Hopefully you can bunker in some uninfected room with some of these to keep you well! 🙂

  2. Oh, I’d love these. They remind me of that Entemann’s coffee cake thing, but better. Sorry you’re sick. Sick sucks. We’ve got it too. There must be something going around… 😉

  3. sorry to hear you aren’t feeling great…but I could totally go for a cheesecake epidemic:-) Thanks for sharing the yumminess!!!

  4. Hope you’re feeling better very soon! Starting the day out right, though with these breakfast bars!

  5. Oh my word, these look SO good!

  6. Feel better soon, these look and sound so yummy! Pinned and following you now on FB, you don’t have a button for facebook, but I’m kinda like a stalker when I want to follow someone 🙂

    • Joan, I have a Like Button for FB on the right sidebar that links directly to The Domestic Rebel’s FB. Hopefully it still works anyway–sometimes these darn widgets are tempermental 🙁
      Anyway, thanks so much for stopping by and for the get well wishes!

  7. YUM! So glad I stumbled upon this recipe – I am so making these STAT! Well, assuming I don’t go into labor in the next 24 hours!

  8. Shari Binion says:

    What a wonderfully easy recipe! My 5 year old helped with the recipe and was so proud to serve it to Dad! It was a hit in our house with my 8 year old proclaiming, “We don’t like it, we LOVE it!” and dh deciding no one else gets to have anymore. 🙂 Thanks for a quick and easy yummy recipe for our Easter brunch!

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  10. ShirleyLynne says:

    How do I link this recipe to my FB page to share it with my family?
    When I click the fb icon you have here… all it does is “like” it somewhere… but I have no idea where.

    • thedomesticrebel says:

      Hi ShirleyLynne! All you have to do is copy and paste the recipe’s URL (found at the top of the page) and paste it into your Facebook message where you write your updates/posts. That should generate a special link box showing a small icon of the picture of the recipe and the link. Hope that helps!

  11. Just have to thank you again for this fabulous recipe! My family now lovingly refers to it as “crack” because it is so addictive. Funny to hear my 67 year old Mother say, “Ohhh you made the crack again? Save me some.” I’ve made it for dinners in my home, for treats for my co-workers and for family dinner at Church. Always a huge hit. My stand-by dessert now! Thanks!

    • thedomesticrebel says:

      Shari, SO happy to hear your family loves these bars so much! They’re one of my favorites, too! 🙂 thanks for writing and reading!! xo.

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