Banana Caramel Cheesecake Xango®

Rich, creamy cheesecake layered with chunks of banana and real-butter caramel within a flaky pastry tortilla.

Ingredients

Ingredients: Cream Cheese [milk, cream, salt, lactic acid, cheese cultures], Tortilla [bleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, palm oil, contains 2 % or less of the following: sugar, leavening (sodium bicarbonate, sodium acid pyrophosphate, corn starch, monocalcium phosphate), salt, potato starch with monoglycerides, fumaric acid, and dextrose], Bananas, Sugar, Eggs, Cream, Glucose, Brown Sugar, Maltitol, Butter, Sweetened Condensed Milk [milk, sugar], Water, Modified Corn Starch, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Banana Flakes, Lemon Juice Concentrate, Orange Juice Concentrate [water, orange juice concentrate, ascorbic acid], Natural Madagascar Vanilla, Salt, Sunflower Lecithin, Soy Lecithin.
Contains: Egg, Milk, Wheat, Soy.

MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS

Product Specifications

SKU: 7942
Units Per Case: 48
Portions Per Unit: 1
Portions Per Case: 48
Unit Weight: NET WT 14 LB 7 OZ
Gross Weight: 16.70 lbs
Case Cube: 0.61 cu. ft.
UPC:
SCC/GTIN: 10749017079421
Case Dimensions (L x W x H): 22.31 x 13.18 x 3.62
Pallet Tie x High: 6 x 14
Approx. Piece Size: 5.3 x 0.78 x1.2
Kosher Status: KD
Gluten Free: No
NO ARTIFICIAL TRANS FAT. Any trans fat in this product is naturally occurring in the pure dairy products we use, such as milk, butter and cream cheese.

Defrosting/Handling Tips

Preparation Instructions:
1. Remove the desired amount of portions from the freezer and place on a lined sheet pan in the cooler, cover to prevent drying & defrost for 4 hours. Can be kept refrigerated for up to 7 days prior to frying.
2. Set the fryer to 350 degrees.
3. Place the Xangos® in the fryer using a double basket method to keep the Xangos® submerged in oil. Place basked in hot oil for 4 minutes. The outside shell should be a golden brown color. (Note: If Xangos® are frozen, fry @ 350 degrees for 7½ minutes).
4. Allow Xangos® to cool for 30 seconds before rolling in cinnamon sugar. Coat Xangos® in sugar mixture, turning product for even coverage.
Cinnamon Sugar Recipe: Combine 1 cup of granulated sugar to 1 Tablespoon of ground cinnamon.