Strawberry Topped Cheesecake

Nutrition Facts

Serving Size 1 EACH
Calories 599
Calories from Fat 32.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 38.4g
59%
Sat. Fat 23.4g
- - -%
Trans Fat 0.5g
Cholesterol 84.5mg
- - -%
Sodium 312.1mg
14%
Tot. Carb. 55.6g
17%
Dietary Fiber 1g
3%
Sugars 37.1g
   Includes 32.5g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 132.2mg - 13%
Iron - 1mg - 12%
Potassium - 130.2mg - 3%
INGREDIENTS: PLAIN CHEESECAKE (cream cheese (pasteurized cultured milk and cream, salt, stabilizers [xanthan, carob bean & guar gum]), sugar, water, graham crumb (wheat flour, whole wheat flour, sugar, soybean oil, salt, baking soda), enriched wheat flour (wheat, barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), eggs, margarine (vegetable oil blend [palm fruit oil, soybean & olive oils] water, salt, mono and diglycerides, natural flavor, vitamin A palmitate, beta carotene color), palm oil, graham cracker crumbs (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], invert sugar, whole wheat flour, vegetable oil, [soybean, palm & palm kernel oil with TBHQ], baking soda, salt, honey), invert sugar, modified corn starch, natural & artificial vanilla flavor, soybean oil, egg whites, Allergens: egg, milk, soy, wheat ), STRAWBERRY SAUCE (strawberry, corn syrup, sugar, high fructose corn syrup, water, modified corn starch, propylene glycol, xanthan gum, citric acid, sodium benzoate (as prespervative), red 40, artificial flavor. ), WHIPPED TOPPING (water, high fructose corn syrup, hydrogenated vegetable oil (palm, palm kernel, coconut and/or cottonseed), contains less than 2% of the following: *sodium caseinate (a milk derivative), dextrose, artificial flavor, polysorbate 60, sorbitan monostearate, guar gum, xanthan gum, colored with turmeric and annatto extracts *not a source of lactose contains: milk)
ALLERGENS: Milk, Eggs, Tree Nuts, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.