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The Cheesecake Factory At Home
|about 8 servings per container|
|Serving Size: 32 g|
|mix - 2 tbsp filling mix & 1.5 tbsp crust mix||prep as dir w btr, low fat mlk, crn chs & eggs|
|Calories from Fat||10||240|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)||42%|
|Saturated Fat||.5 g (3%)||75%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||47%|
|Sodium||65 mg (3%)||13%|
|Total Carbohydrate||29 g (10%)||11%|
|Dietary Fiber||<1 g (2%)||2%|
Easy prep! Add cream cheese. Includes crust. New. The Cheesecake Factory is the fantastical food experience that is absolutely certain to satisfy. Since we can't reveal our top-secret recipes, we created a delicious premium cheesecake mix inspired by our legendary desserts so you can enjoy a taste, at home. Please visit our website for more information - TheCheesecakeFactoryAtHome.com. Quality Guaranteed: We welcome your questions or comments. Please have package available when calling. 1(844) 633-6231 M-F 7:00 a.m. - 4:00 p.m. (PT). 1 g total fat (mix) (amount in filling mix and crust mix). Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Filling Mix Ingredients: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Dextrose, Less than 2% of: Lactic Acid, Calcium Lactate, Natural Flavors, Salt, Soybean Oil, Xanthan Gum, Food Starch-Modified. Crust Mix Ingredients: Whole Wheat Flour, Sugar, Wheat Flour, Palm Oil, Molasses, Baking Soda, Malted Barley Flour, Salt, Spice, Soy Lecithin.
Contains: wheat, soy. May contain milk, eggs and tree nuts.
You Will Need: Crust: 3 tbsp melted butter; 1 pouch graham cracker crust mix (enclosed). Filling: 16 ounces cream cheese, softened to room temperature; 1/4 cup milk; 3 eggs; 1 pouch filling mix (enclosed). 1. Heat oven to 275 degrees F. Thoroughly grease 8-inch round cake pan. 2. For Crust: Combine crust mix and melted butter until well blended. Gently press mixture into cake pan, covering the bottom and halfway up the sides of pan. Set aside. 3. For Filling: Mix cream cheese and filling mix using an electric mixer until cream cheese is fluffy. Mix about 1 minute on low, then 1 minute on high. Scrape bowl and add milk. Beat on high until mixture is light and fluffy (about 1 minute). Chef's Tip: For creamier texture, replace milk with 2 tbsp heavy cream and 3 tbsp sour cream. 4. Scrape bowl and add eggs. Mix on low speed until eggs are fully incorporated (do not over-mix). Scrape bowl and pour mixture onto prepared crust. Bake 45-49 minutes or until center has a slight jiggle. Do not over-bake. Cheesecake filling will firm up after cooling. 5. Remove pan and cool to room temperature. Using a knife, run along the edge of the pan to loosen the cheesecake. Place pan in the refrigerator and chill completely. Chill until ready to serve. Slice, serve and enjoy! Chef's Tip: Garnish with fresh whipped cream. Don't eat raw batter.
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