Ingredients:

Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Sour Cream Topping (Cultured Skim Milk, Cream, Modified Corn and Tapioca Starch, Carob Bean Gum, Carrageenan, Xanthan Gum, Potassium Chloride), Sugar, Bakers Cheese (Cultured Skim Milk, Enzymes), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Cream, High Fructose Corn Syrup, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed Oils), Whole Wheat Flour. Contains 2% or less of each of the following: Corn Syrup, Milk Protein Concentrate, Skim Milk, Corn Starch, Modified Corn Starch, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate, Calcium Sulfate), Salt, Lactose, Vanillin (Artificial Flavor), Molasses, Cinnamon, Gums (Xanthan and Guar), Hydroxymethylcellulose, Citric Acid, Sodium Caseinate, Carrageenan, Agar, Dextrose, Konjac Flour, Soy Flour.

WARNINGS:

Contains milk, wheat, eggs and soy.

DIRECTIONS:

Keep frozen. Important: Remove cheesecake from pan while frozen before thawing. Serving directions: 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.