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Cheesecake Sampler

 
Variety of cheesecake slices to include strawberry, turtle, chocolate, and New York style.
32 oz
 
Ingredients      
Cream Cheese [Pasteurized Cultured Milk and Cream, Salt, Stabilizers )(Xanthan and/or Carob Bean and/or Guar Gum], Sugar, Graham Meal [Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Sugar, Partially Hydrogenated Soybean Oil, Molasses, High Fructose Corn Syrup, Salt, Sodium Bicarbonate], Eggs, Sour Cream [Cultured Pasteurized Milk, Cream, Food StarchModified (Corn), Gelatin, Guar Gum, Sodium Citrate, Carrageenan, Salt, Locust Bean Gum, Potassium Sorbate(for freshness)], Margarine [Liquid and Partially Hydrogenated Soybean Oil, Water, Hydrogenated Cottonseed Oil, Salt, Vegetable Mono & Diglycerides, Natural & Artificial Flavor, Calcium Disodium Edta, TBHQ and Citric Acid Added to Protect Flavor, Beta Carotene (color), Vitamin A Palmitate Added], Water, Caramel [Water, Sugar, Corn Syrup, Sweetened Condensed Milk, Food Starch- Modified, Natural and Artificial Flavors, Salt, Glucono Delta-Lactone, Caramel Color (contains sulfites), Sorbic Acid (preservatives), Carrageenan, Titanium Dioxide (color), Yellow 6, Yellow 5], Strawberry Gaze [Water, High Fructose Corn Syrup, Modified Tapioca Starch, Citric Acid, Sorbitol, Sugar, Gellan Gum, Sodium Citrate, Calcium Chloride, Preservatives (Sodium Benzoate, Potassium Sorbate), Natural Flavors, Carmel Color (contains Sulfites), Red 40, Blue 1], Chocolate Icing [Sugar, Vegetable Oil ( Partially Hydrogenated Soy and Cottonseed), Water, High Fructose Corn Syrup, Corn Syrup, Cocoa (Processed with Alkali), Soy Oil, Contains 2% or less of each of the following: Mono and Diglycerides, Polysorbate 60, Salt, Soy lecithin, Potassium Sorbate (preservative), Citric Acid, Natural and Artificial Flavor], Pecans, Modified Corn Starch, Waxy Maize, Vanilla Imitation (Water, Propylene Glycol, Artificial Flavors, Caramel Color), Salt

Documents      
NameDate AddedSize
Nutrition Information 9/18/2016 242 KB

 
     
     
 
     
 
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