Triple Chocolate Cheesecake

Nutrition Facts

Serving Size 1 SLICE
Calories 595
Calories from Fat 28
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 38.5g
59%
Sat. Fat 21g
- - -%
Trans Fat 0.6g
Cholesterol 93.3mg
- - -%
Sodium 396.7mg
17%
Tot. Carb. 56g
17%
Dietary Fiber 2.3g
7%
Sugars 31.5g
   Includes 28g Added Sugars
0%
Protein 7g
Vitamin D - 0mcg - 0%
Calcium - 140mg - 14%
Iron - 2.3mg - 29%
Potassium - 276.5mg - 6%
INGREDIENTS: TRIPLE CHOCOLATE CHEESECAKE (cream cheese (pasteurized cultured milk and cream, salt, stabilizers [xanthan, carob bean, & guar gum]), sugar, water, eggs, cocoa processed with alkali, enriched wheat flour (wheat, barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), marbling chocolate (sugar, soybean oil with mono & diglycerides, cocoa processed with alkali, salt, natural and artificial flavor), modified corn starch, graham cracker crumbs (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], high fructose corn syrup, whole wheat flour, vegetable oil, [soybean, palm & palm kernel oil], baking soda, salt, honey), chocolate (sugar, unsweetened chocolate, cocoa butter, whole milk powder, milkfat, natural vanilla flavor), natural & artificial flavor, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), heavy cream, invert sugar, corn syrup, palm oil, soybean oil, egg whites. Allergens: egg, milk, soy, wheat )
ALLERGENS: Milk, Eggs, 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.