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A lightly spiced fall cheesecake with a graham cracker crust and a vanilla creme frosting.
4 lbs.


Cheesecake: Cream Cheese Pasteurized milk & cream, cheese culture, salt, carob bean gum, Pumpkin, Sour Cream Cultured pasteurized grade A skim milk cream, modified food starch, sodium phosphate, locust bean gum, guar gum, carrageenan, and potassium sorbate, Sugar, Eggs, Less than 2% Enriched Flour Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid, Natural Flavors and Spices.

Graham Cracker Crust:  Graham Cracker Crumbs:  Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high fructose corn syrup, whole wheat flour, vegetable oil (soybean oil, palm oil, and palm kernel oil), contains 2% or less of baking soda, salt, honey.  Sugar, Butter, Vegetable oil.

Topping:   Icing  Sugar, Vegetable Shortening (Palm Oil, Soybean Oil, Mono and Diglycerides, Polysorbate 60), Water, Contains Less Than 2% of the Following: Corn Syrup, Artificial Color, Salt, Natural and Artificial Flavor, Natural Flavor, (Contains Milk Ingredients), to Preserve Freshness (Potassium Sorbate, Sodium Benzoate), Mono and Diglycerides, Guar Gum, Citric Acid.





    • All individual cakes are 9" in diameter, and presliced into 14 restaurant size portions.
    • All cheesecakes are delivered frozen and should be refrigerated (40°) or frozen within six hours of delivery.
    • Thawed cheesecakes can be refrozen more than once. For maximum taste and texture, refreeze cheesecakes within 36 hours. 
    • Shelf life under refrigeration is 5 days, best when used within 3 days.
    • All cheesecakes are handmade with care and expertise, using the highest quality, freshest available ingredients.
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