Warm Brownie Cheesecake

Nutrition
Facts

1 servings per container
Serving size
2 oz

Calories per serving

220

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 7g
 
Total Carbohydrate. 27.5g
21%
    Saturated Fat 2.6g
 
    Dietary Fiber 1.1g
3%
    Trans Fat 0g
 
    Total Sugars 1.7g
 
Cholesterol 25.4mg
 
      Includes 0g Added Sugars
0%
Sodium 122.2mg
8%
Protein 3.2g
 
- Iron 0.8mg  4% - Vitamin C 0.1mg  0% - Vitamin A - RE 17.7mcg  2% - Fat 7g   - Calcium 13.2mg  1% - Trans Fatty Acid 0g   - Calories 219.7kcal  37% - Carbohydrates 27.5g  21% - Insoluble Fiber 0g   - Protein 3.2g  6% - Sodium 122.2mg  8% - Potassium 75.2mg  2% - Soluble Fiber 0g  
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Cheese Cake Swirl Brownie (Chocolate Brownie Batter (Brownie Mix, Corn Oil (CORN OIL (MAY CONTAIN CITRIC ACID AS A PRESERVATIVE)), Water, Liquid Whole Eggs (WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID TO PRESERVE COLOR.), Light Corn Syrup (CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, SALT, NATURAL AND ARTIFICIAL VANILLA FLAVOR)), Cheesecake Batter (Cream Cheese Block (Pasteurized Nonfat Milk , Milkfat, Whey, Whey Protein Concentrate Cheese Culture. Salt, Stabilizers(Xanthan and /or Carob Bean and /or Guar Gums), Granulated Sugar (Granulated Sugar), Large Brown Cage free Eggs (Egg Whole), Liquid Whole Eggs (WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID TO PRESERVE COLOR.), Sour Cream (Grade A cultured Cream ), Heavy Whip Cream (HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, POLYSORBATE 80, MONO AND DIGLYCERIDES. ), Butter Unsalted (PASTEURIZED CREAM, NATURAL FLAVORINGS ), Lemon Flavor Ext, Vanilla Flavor Ext Imit (WATER, CARAMEL COLOR, ARTIFICIAL FLAVOR, CITRIC ACID, SODIUM BENZOATE (PRESERVATIVE))))
ALLERGENS:  Milk, Eggs, Wheat, Soybeans

The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.