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I can't beleive I ate the whole thing

post #1 of 15
Thread Starter 
I ate that whole Cheesecake Factory Pumpkin Cheesecake What a hog I am I had DH get it for me last Tuesday, 4 days I ate it all except 1 piece I gave to a friend, I just ate the last 1 1/2 pieces But I only ate the filling not all the outside
post #2 of 15
Hey, it took you four days, that's not bad at all. Mmmm cheesecake...

Cheers, from
SwampWitch
post #3 of 15
NO fair Lois....your so skinny and you eat like a piggy!
post #4 of 15
Thread Starter 
well I didn't eat the crumb crust just the inside
post #5 of 15
I'm glad to hear this.
I always thought I was the queen of all things cheesecake; it's nice to know I'm not alone!

I applaud you on the four days, though - I would have put the entire thing away in 2!
post #6 of 15
No worries, you are not alone...I could eat a whole cherry cheesecake in 2 days
post #7 of 15
Quote:
Originally Posted by halfpint View Post
well I didn't eat the crumb crust just the inside
Oh, I love the graham cracker part!!!

Quote:
Originally Posted by Candlemaven View Post
I'm glad to hear this.
I always thought I was the queen of all things cheesecake; it's nice to know I'm not alone!

I applaud you on the four days, though - I would have put the entire thing away in 2!
me too!
post #8 of 15
Do I hear one? Can anyone do it in ONE DAY?!
post #9 of 15
Thread Starter 
Quote:
Originally Posted by kittylover4ever View Post
NO fair Lois....your so skinny and you eat like a piggy!
I know but my cholesterol shows it, I'll be like that really skinny lady that just keals over from it I guess I am probably 104 pounds of colesterol
post #10 of 15
Thread Starter 
Quote:
Originally Posted by Candlemaven View Post
Do I hear one? Can anyone do it in ONE DAY?!
No I feel kinda pmupkiney
post #11 of 15
Thread Starter 
Quote:
Originally Posted by Candlemaven View Post
I'm glad to hear this.
I always thought I was the queen of all things cheesecake; it's nice to know I'm not alone!

I applaud you on the four days, though - I would have put the entire thing away in 2!
OMG they weigh about 5 lbs Wow I feel bad maybe I should take 2 pills to get rid of all that fat
post #12 of 15
Quote:
Originally Posted by halfpint View Post
I know but my cholesterol shows it, I'll be like that really skinny lady that just keals over from it I guess I am probably 104 pounds of colesterol
What are your numbers? Mine is high too!
post #13 of 15
Thread Starter 
Quote:
Originally Posted by kittylover4ever View Post
What are your numbers? Mine is high too!
OH they used to be Over 300
post #14 of 15
Thread Starter 
Plus might I tell you that I work up yesterday with a black eye, I think I rubbed mt eye lid. I need a bubble to stay in but the end on the day that black and blue was down on my cheek, so I went no where today I felt like people would think someone slugged me,my skin is pretty much like tolet paper Not kleenex it holds up better, I am always black and blue I guess it's even worse when there's no meat for protection
post #15 of 15
Quote:
Originally Posted by Trouts mom View Post
No worries, you are not alone...I could eat a whole cherry cheesecake in 2 days
You'll love this recipe! It's low fat but doesn't taste like it. My brother hates anything low fat, but he asked for seconds and even the recipe for this one. It's a huge hit when I make it and take it to work as a treat:


LOW FAT CHERRY CHEESE CAKE

Makes 16 slices:
3/4 cup graham cracker crumbs
2 teaspoons margarine, melted
2 teaspoons light corn syrup
1 container (15 ounces) part-skim ricotta cheese
1 cup granulated sugar
2 large eggs
2 egg whites
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract
12 ounces low fat-cream cheese, softened and cut up
1 cup low fat sour cream
1/4 cup all purpose flour
1 can (20 ounces) reduced-sugar cherry pie filling

preheat oven to 350 degrees.
Spray 9 inch spring form pan with vegetable cooking spray. Wrap outside of pan with heavy duty foil.

in prepared pan, combine crumbs, margarine, and corn syrup. Press in to bottom. Bake for 8 minutes. Place on a wire rack; cool. Reduce oven to 325 degrees.

In food processor fitted with metal blade: process ricotta cheese, sugar, eggs, egg whites, lemon juice, peel, and almond extract for 30 seconds. With machine running, add cream cheese and process until smooth. Add sour cream and flour; pulse until smooth. Pour into crust. Place pan in a shallow roasting pan.

Add boiling water to roasting pan to come to 1 inch up sides of spring form pan. Bake until just set, 50-60 minutes. Turn off oven; let stand in over for 30 minutes. Refrigerate cheesecake for at least 3 hours. Spread pie filling over top.

222 calories; 8 g fat; 8 g protein; 29 g carbohydrates; 50 mg cholesterol
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