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.”
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!!
May be linked to: Trick or Treat Tuesdays, Crazy Sweet Tuesdays, Cast Party Wednesday,Dwell On Friday, Mrs. Fox’s Sweet Party, Sweet Treats Thursdays, Tuesday Talent Show, Sweet Tooth Friday, Sweets for a Saturday, Strut Your Stuff Saturday