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.
CONTAINS: MILK
Pumpkin
- 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.