Cheesecake, Classic Cream, 17oz, 7"
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Cream cheese (pasteurized milk and cream cheese culture, salt, carob bean gum), sugar, cultured sour cream (cultured milk and cream, nonfat milk, modified corn starch, carob bean gum, carrageenan, xanthan gum, potassium chloride, vitamin A Palmitate), water, eggs, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), corn syrup, vegetable oil (Palm, soybean), Contains 2% or less: graham flour, modified corn starch, whey, (milk), skim milk, molasses, milk protein concentrate, salt, honey, dextrose, leavening (sodium pyrophosphate, sodium bicarbonate, monocalcium phosphate). Natural flavors, xanthan gum, carrageenan, modified cellulose, citric acid, cinnamon, guar gum, konjac, flour, sodium casenate, (milk), agar, caramel (color), propylene glycol, sodium sulfite (preservative).
Milk, Eggs and Wheat
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 2-3 hours in refrigerator. Cover unused thawed portions and refrigerate; use within 4 days. Do not refreeze or hold at room temperature. 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. IMPORTANT Remove cheesecake from pan while frozen before thawing.