Life Is Just Better When There’s Cheesecake.

Heath Bar Cheesecake. OH YEAH.

I think it’s safe to say that most of you who have stumbled around this blog before know that I am less-than-skilled in the whole “preparing meals” department. There are some things I cook really well (seriously, I make some pulled pork tacos that actually make me look forward to the next several days – because it’s so good I’ll even eat leftovers!), but for the most part I don’t find much joy in the cooking process.

Baking, on the other hand…

I’m pretty good at baking.

For our family mother’s day gathering yesterday, my cousin sent an email requesting our presence with a note: Hey Sarah, could you bring dessert? *wink wink*

OF COURSE I CAN.

I brought this Heath Bar Cheesecake, and the recipe can be found here. It’s totally fabulous – and this is the second time I’ve made it and the family DEVOURED it. And that made me tremendously happy. Cheesecake is definitely best if you let your cream cheese sit out to soften before mixing. I used neufchatel instead of full-fat cream cheese, and couldn’t discern a difference – though with cheesecake, really? Go big or go home.

DELISH.