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A caramel cake generously topped with chocolate fudge and roasted pecans on a graham cracker crust.
4 lbs.


Cheesecake: Cream Cheese  Pasteurized milk & cream, cheese culture, salt, carob bean gum, 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, Caramel Corn Syrup, Sweetened Condensed Whole Milk (Condensed Whole Milk, Sugar), Sugar, Water, Cream, Less than 2% of: Salt, Butter, (Cream, Salt), Disodium Phosphate, Natural Flavor.  Natural flavors.

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:  Fudge  Sugar, corn syrup, vegetable shortening (palm oil), water, cocoa, soybean oil.  Contains 2% or less of each of the following: mono- and diglycerides, salt, soy lecithin, potassium sorbate (preservative), artificial flavor.  Pecans.




    • 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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