Background

Serving and Storage Suggestions

Our Story

In 1981, Valerie Wilson started baking cheesecakes in her home kitchen in Nashville, Tennessee. Friends and family raved about the rich, creamy cheesecake filling and moist honey-graham-pecan crust, and Tennessee Cheesecake was born. Because Valerie’s cheesecake was the best they’d ever tasted, Nashville restaurants soon began selling it to their customers.

Today, Tennessee Cheesecake is still family-owned and operated. We bake our cheesecakes in Mount Juliet, Tennessee. While our bakery is a bit larger than Valerie’s kitchen, our focus is the same: quality, handmade gourmet cheesecakes that taste delicious. We use the finest ingredients to create what many describe as “the best cheesecake I’ve ever tasted.” Folks serve our cheesecake at family gatherings, and restaurants throughout the country include it on their menus with pride.

Sliced Cheesecakes

Serving Suggestions

We recommend serving Tennessee Cheesecake chilled, but not frozen. To thaw, move the cheesecake to your refrigerator and allow five to six hours of refrigeration time before serving. For quicker thawing, place a whole cake on your counter for one hour, or a single slice for 30 minutes.

Storage Suggestions

In the freezer: Tennessee Cheesecakes can be refrozen without compromising the quality of the product. Simply place unused portions in a sealed plastic bag in the freezer. We recommend a maximum frozen storage time of three months to six months.

In the refrigerator: We suggest storing Tennessee Cheesecake in the refrigerator for no more than seven to ten days.

Foodservice Preparation:

Plate cheesecake while still frozen. Cover and allow to thaw under refrigeration (33-41°F) for five to six hours. For ideal flavor and presentation, serve chilled directly from the cooler (33-41°F). We suggest a refrigerated hold time of no more than 24 hours for best flavor. Avoid hold times longer than two hours at temperature due to the increased risk of foodborne illness when food is held in the “danger zone” (above 41°F or below 135°F).

Serving Suggestions for all other Items

Apple Pie - Pastry Topped (pre-baked) - We suggest serving this pie heated in oven, but it can also be enjoyed thawed from the refrigerator. Store this pie frozen. To Thaw and Serve Chilled: 1) Thaw frozen pie under refrigeration for at least 8 hours or overnight. To Heat and Serve from The Oven: 1) Pre-heat oven to 400°F. 2) Remove FROZEN pie from box and unwrap. Place pie on baking sheet. 3) Heat in oven for 25-40 minutes. For warm filling use shorting heating times; for hotter filling use longer heating time. 4) Remove baking sheet and pie from oven. DO NOT PICK-UP HOT PIE by the edges of it’s pan. CAUTION! Filling may be hot! To Heat and Serve from the Microwave (1000 watt): 1)Place single slice of pie on a plate in your microwave. 2) Heat on High; If pie is frozen: 1 minute; If pie is thawed: 15-25 seconds. CAUTION! Filling may be hot!

Tennessee Pecan Pie - We suggest serving this pie warm, but it can also be enjoyed chilled. Don’t forget the ice cream! Store this pie frozen. To Thaw and Serve Chilled: 1) Thaw frozen pie under refrigeration for at least 8 hours or overnight. To Heat and Serve from the Microwave (1000 watt): 1) Place single slice of pie on a plate in your microwave. 2) Heat on High; If pie is frozen: 30-45 seconds; If pie is thawed: 15-25 seconds. CAUTION! Filling may be hot!

Chess Pie - We suggest serving this pie slightly chilled. Store Frozen. To Thaw and Serve: 1) Thaw frozen pie under refrigeration for at least 8 hours or overnight. You may also thaw this pie covered at room temperature for about 1 hour. DO NOT store pie unrefrigerated.

Fudge Pie - We suggest serving this pie warm, but it can also be enjoyed chilled. Don’t forget the ice cream! Store this pie frozen. To Thaw and Serve: 1) Thaw frozen pie under refrigeration for at least 8 hours or overnight. To Heat and Serve from the Microwave (1000 watt): 1) Place single slice of pie on a plate in your microwave. 2) Heat on High; If pie is frozen: 30-35 seconds; If pie is thawed: 15-20 seconds. CAUTION! Filling may be hot!