Backpacker's Pantry  Dark Chocolate Cheese Cake

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Dark chocolate cheesecake with chocolate cookie crumb topping. This one is a must-try!

Ingerdients and allergens
Ingredients: Filling (Cheese Cake Mix (Sugar, Corn Syrup Solids, Partially Hydrogenated Coconut, Palm Kernal And Soybean Oil, Cream Cheese Solids, Buttermilk, Non Fat Dry Milk, Modified Food Starch, Carrageenan, Sodium Phosphates, Sodium Caseinate (A Milk Derivative), Dipotassium Phosphate, Salt, Natural And Artficial Flavor, Propylene Glycolesters Of Fatty Acids, Mono And Diglycerides, Sodium Silico Aluminate, Soy Lecithin, Yellow 5, Yellow 6), Cream (Cream, Lecithin, Tocopherols And Ascorbyl Palmitate (To Help Protect Flavor)), Nonfat Milk, Cocoa Powder Processed With Alkali, Modified Food Starch (From Corn)), Topping (Chocolate Cookie Crumb [Wheat Flour, Cane Sugar, Sunflower Oil, Cocoa Processed With Alkali, Cane Syrup, Baking Soda, Vanilla Extract, Corn Starch, Salt, Natural Flavors, Chocolate Liquor, Soy Lecithin]).
Allergens: Milk, Soybean, Gluten, Wheat.

Remove and discard enclosed oxygen absorber before beginning food preparation. Remove chocolate crumb topping packet and set aside. Add 2/3 cups (160 mL) of cold water to filling mix. Beat briskly with two forks for 2 minutes. Sprinkle chocolate crumb topping over top of filling. Let sit for 13 minutes.

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