Sara Lee Cheesecake New York Style 30oz Box

$0.45 / oz $13.49

Sara Lee

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Nutrition Facts

Serving Size: 0.167 CHEESECAKE (142 g)

Nutrient	Per Serving
Calories (kcal)	510
Total Fat (g)	30
Saturated Fat (g)	17.00
Trans Fat (g)	0.99
Cholesterol (mg)	141
Sodium(mg)	500
Salt (mg)	1.25
Carbohydrates (g)	52
Sugars (g)	34.00
Fiber (g)	0.99
Proteins (g)	8
Calcium(mg)	80
Iron(mg)	1.4

GardenGrocer.com obtains nutritional information from claims made by Open Food Facts.

Golden baked. Microwave ready in 30 seconds. Ready to enjoy in just seconds! Rich and dense cheesecake, deliciously smooth and creamy with a graham-cracker crumb crust. Nobody doesn't like Sara Lee.

Keep frozen. Important! Lift tab to remove parchment collar. Slice only when thawed. Store cheesecake frozen until ready to use. 1. Remove cheesecake from carton. 2. Slit and remove plastic overwrap. 3. If thawing in microwave, leave parchment collar on cake and thaw as directed. Remove parchment collar after thawing. 4. Slice cheesecake after thawed. Unused cheesecake portions should be returned to the freezer or may be held refrigerated for up to 5 days. Quick Thaw: Whole cake on microwave-safe plate High power: 30 seconds. Remove parchment collar after thawing. Note: Ovens vary. Adjust times as necessary. To remove parchment collar, lift tab on collar and peel collar from cheesecake.

Ingredients

Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Sugar, Eggs, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), High Fructose Corn Syrup, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed Oils), Dextrose, Maltodextrin, Water, Whole Wheat Flour, Contains 2% or Less of Each of the Following: Cultured Milk, Cream, Corn Syrup, Skim Milk, Salt, Corn Starch, Modified Corn and Tapioca Starch, Molasses, Gums (Xanthan, Carob Bean, Guar), Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Vanillin (Artificial Flavor), Cinnamon, Carrageenan, Potassium Chloride, Soy Flour.