I can't beleive I ate the whole thing

halfpint

TCS Member
Thread starter
Top Cat
Joined
Dec 6, 2004
Messages
8,565
Purraise
3
Location
Somewhere over the Rainbow
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
 

candlemaven

TCS Member
Adult Cat
Joined
Nov 22, 2006
Messages
186
Purraise
1
Location
Pittsburgh
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!
 

kittylover4ever

TCS Member
Top Cat
Joined
May 10, 2004
Messages
21,696
Purraise
16
Location
Ohio
Originally Posted by halfpint

well I didn't eat the crumb crust just the inside
Oh, I love the graham cracker part!!!

Originally Posted by Candlemaven

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!
 
  • Thread Starter Thread Starter
  • #9

halfpint

TCS Member
Thread starter
Top Cat
Joined
Dec 6, 2004
Messages
8,565
Purraise
3
Location
Somewhere over the Rainbow
Originally Posted by kittylover4ever

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
 
  • Thread Starter Thread Starter
  • #11

halfpint

TCS Member
Thread starter
Top Cat
Joined
Dec 6, 2004
Messages
8,565
Purraise
3
Location
Somewhere over the Rainbow
Originally Posted by Candlemaven

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
 

kittylover4ever

TCS Member
Top Cat
Joined
May 10, 2004
Messages
21,696
Purraise
16
Location
Ohio
Originally Posted by halfpint

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!
 
  • Thread Starter Thread Starter
  • #14

halfpint

TCS Member
Thread starter
Top Cat
Joined
Dec 6, 2004
Messages
8,565
Purraise
3
Location
Somewhere over the Rainbow
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
 

natalie_ca

TCS Member
Top Cat
Joined
Jul 2, 2006
Messages
21,136
Purraise
223
Location
Winnipeg, Manitoba, Canada
Originally Posted by Trouts mom

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
 
Top