There are 372 calories in 100 grams of The Bakery Chocolate Lover'S Sampler Cheesecake. The Nutrition Facts Panel below lists key nutrients for a range of different weights (use the slider to adjust):
Nutrition Facts
Amount Per Selected Weight
-
Calories
372
-
Total Fat (g)
22 -
Saturated Fat (g)
10 -
Kilojoules
1556 -
Sodium (mg)
245 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
39 -
Dietary Fiber (g)
0 -
Sugars (g)
26 -
Protein (g)
5
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Food Details
On a per 100g basis, there are 372 calories, 22g fat, 39g carbohydrates, and 5 grams of protein in The Bakery Chocolate Lover’S Sampler Cheesecake.
Cream cheese [cultured cream and milk, salt, xanthan gum, carob bean gum and guar gum], sugar, margarine [palm oil, water, soybean oil, salt, mono – and diglycerides, soy lecithin, sodium benzoate (preservative), citric acid, natural and artificial flavor, beta-carotene (color), vitamin a palmitate, whey], whole wheat flour, milk, palm oil, sour cream [cream, water, nonfat dry milk, modified corn starch, guar gum, carob bean gum, carrageenan, disodium phosphate, sodium citrate, bacterial culture], bleached wheat flour, semi-sweet chocolate chips [sugar, chocolate liquor, cocoa butter, dextrose, soy lecithin, vanillin], soybean oil, cocoa (processed with alkali), white chocolate chips [sugar, cocoa butter, dry whole milk, nonfat dry milk, soy lecithin, natural flavor], evaporated milk [milk, dipotassium phosphate, carrageenan, vitamin d3], peanuts, cream [cream, carrageenan, mono – and diglycerides, polysorbate 80], eggs (dried), caramel spread [milk, sugar, glucose, sodium bicarbonate, potassium sorbate (preservative)], corn starch, walnuts, modified corn starch, salt, modified tapioca starch, xanthan gum, carob bean gum, guar gum, natural and artificial flavors (propylene glycol), baking soda, agar, calcium carbonate, calcium sulfate, cellulose gum, baking powder [sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate], caramel color, apocarotenal (color). en:eggs,en:nuts,en:peanuts
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