Lavender Pecan Cheesecake with Essential Oil

Lavender Pecan Cheesecake with Blueberry Sauce

Crust Ingredients:
1 Cup Crushed Pecans
1/2 Cup Crushed Graham Cracker or Crushed non-partially-hydrogenated Cookies (6 cookies)
2 Tbsp Sugar
1 Tbsp Butter, melted

Ingredients for Filing:
32 oz full-fat cream cheese, softened (f0ur 8 oz packages)
1.5 Cup Sugar
4 Whole Eggs
1 Cup Sour Cream
1/2 Tbsp Vanilla Extract
3 drops doTERRA Lavender Essential Oil
Ingredients For Sauce:
1 lb Blueberries, fresh or frozen
1 Cup Sugar
1 Tbsp Cornstarch
2 tsp Lemon Juice
1 Drop doTERRA Lavender Essential Oil
A pinch of Salt

Direction for Lavender Cheesecake:
Preheat over to 350%. Grease the sides & bottoms of 9″ springform pan.

In a medium bowl, mix all ingredients for crust.  Press the mixture evenly into the bottom of the springform.

In a large bowl, use a hand mixer to beat the cream cheese until smooth (no lumps). Continue to beat and slowly add sugar, scrape the sides of bowl and continue to beat until combined.

Add eggs, one at a time, beating on low just long enough to incorporate. DO NOT over mix.  Add the sour cream, vanilla, and lavender essential oil and mis just until yu have a smooth consistency.

Pour the cream cheese filling into prepared crust and stick into oven.  Lower the oven to 250 degrees fahrenheit and bake 1.5 hours.  The center should still be wobble a little.  Once done baking, turn the oven off and let sit for at least an hour. After about of a hour place on wire rack on counter top and let sit a few more hours until completely cool.  Once cooled to room temperature, refrigerate for several hours before serving.

Lavender Blueberry Sauce
In a small sauce pan, bring blueberries, sugar and cornstarch to a boil.

Lower heat & simmer for 10 minutes.  Remove from heat and stir in lemon juice, lavenderessential oil, and salt.

Allow to cool and refrigerator until ready to top on cheesecake.  This lavender blueberry  topping for waffles and pancakes and ice cream, too.

Recipe by Shannon Carver

I was inspired to share this recipe because 20 minutes ago I burnt three of finger on a 375 degree cookie sheet. The pain was more than I could bare.  The past few weeks I have been playing and learning all I can about essentials oils.  Luckily I remembered my studies and quickly added lavender to my burnt fingers.  I did not feel an immediate relief and prayed the pain would stop.  How could I cool the burn?  I recalled, peppermint essential oil has a cooling benefit.  So I added a drop of peppermint oil over my burnt fingers and rubbed the peppermint into the lavender.  I began to feel some cooling but not complete relief that I decide to suck the excess lavender and peppermint oil off my fingers.  Now why did I suck on fingers? Call it desperation or instinct. What I call it RELIEF. Within 3 minutes from consuming the oils internally and topically the burning stopped.  Yes, instant relief with the combination of lavender and peppermint essential oils.  The essential oils taste so good and being pain free I was inspired to share my experience with you immediately.  Share a delicious lavender cheese cake recipe that had I prepared for my friends and we were all sucking on our fingers, too.

Here’s my private little secret.  My honey enjoyed the lavender and peppermint essential oils from my lips.  So we got some extra kissing time. I just love these oils!

Now my fingers are okay and the smell so calming. They are red but not hurting and the burn does not prevent me from typing and sharing.  I am going to keep lavender and peppermint oil in my kitchen  and on my lips.

I just love doTerra Essential Oils breathing, eating and wearing them feels great!  To learn more about available essential oils or to order your own Certified Pure Therapeutic Grade (CPTG) essential oils cut and paste this link into your web browser
mydottera.com/optimalhealthyme

Lavender Pecan Cheese Cake

or double click  www.mydoterra.com/optimalhealthyme