Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Sugar, Cultured Milk, Bakers Cheese (Cultured Skim Milk, Enzymes), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Cream, High Fructose Corn Syrup, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed Oils), Skim Milk, Whole Wheat Flour, Contains 2% or Less of Each of the Following: Corn Syrup, Milk Protein Concentrate, Modified Corn and Tapioca Starch, Gums (Carob Bean, Xanthan, Guar), Corn Starch, Salt, Carrageenan, Potassium Chloride, Lactose, Molasses, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Cinnamon, Vanillin (Artificial Flavor), Sodium Caseinate, Methylcellulose, Citric Acid, Agar, Dextrose, Konjac Flour, Soy Flour.
Keep frozen. Important! Remove cheesecake from pan while frozen before thawing. Serving: Store cheesecake frozen until ready to use. 1. Remove lid from pan and run tip of spatula between frozen cake and side of pan. 2. Push up on bottom of pan until cake releases. Slide spatula under cake and lift from pan. 3. If thawing slices, dip knife into warm water before cutting each slice. Cover unused portion and return to freezer. 4. Place slices or whole cake on plate(s) and thaw as directed. Quick Thaw: Microwave-safe plate high power: 1 slice: 20 seconds; 2 slices: 30 seconds. Do not microwave in pan. Let microwaved slices stand 2 minutes before serving. Note: Ovens vary. Adjust times as necessary. Cover unused thawed portions and refrigerates use within 4 days. Do not refreeze or hold at room temperature.
Serving size (in container): 0.25 cheesecake (4)
less than 1g
Other Dietary Considerations:
Contains milk, wheat, eggs and soy.