Peppermint Bark Returns to The Cheesecake Factory | Food Newsfeed
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For every $25 in gift cards purchased in the same transaction through the end of the year, guests will be rewarded with a Slice of Joy Card or eSlice of Joy Card

Peppermint Bark Returns to The Cheesecake Factory

November 30, 2017 Industry News

Known for its extensive menu of more than 250 dishes made fresh-from-scratch, and more than 30 legendary cheesecakes, The Cheesecake Factory announced the return of its seasonal Peppermint Bark Cheesecake and exclusive “Slice of Joy” gift card offer. For every $25 in gift cards purchased in the same transaction through the end of the year at The Cheesecake Factory restaurants across the United States, including Puerto Rico, or online at shop.TheCheesecakeFactory.com, guests will be rewarded with a Slice of Joy Card or eSlice of Joy Card redeemable for a complimentary slice of cheesecake January 1 through March 31, 2018.

The Cheesecake Factory

“Our annual ‘Slice of Joy’ gift card offer is a well-loved tradition at The Cheesecake Factory, and it makes gift giving even more special during the holiday season,” said David Overton, Founder and CEO of The Cheesecake Factory. “We look forward to the holidays all year long including the return of everyone’s seasonal favorite, Peppermint Bark Cheesecake.”

The perfect addition to any holiday celebration, Peppermint Bark Cheesecake features a white chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and sprinkled with chopped peppermint. In the spirit of giving and continuing its support of hunger-relief, for every slice of Peppermint Bark Cheesecake sold through the end of the year, The Cheesecake Factory will donate 25 cents to Feeding America, the nation’s largest organization dedicated to ending domestic hunger through its network of 200 food banks. Since 2008, The Cheesecake Factory has donated more than $4 million to Feeding America through the sale of its specially designated cheesecakes.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.