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Marble Pumpkin Cheesecake Bars with Panko Crust

It’s like a pumpkin spice latte you can eat! Delectable, beautiful, and so easy to make. Infused with the flavors of fall, these homemade dessert bars are tasty all year round. Whip up a batch of sweet treats for afternoon tea, serve them as a holiday party dessert with a scoop of ice cream on the side, or eat them straight out of the pan as a midnight snack. The crunchy panko crust makes an amazing texture combo with the creamy cheese.


Yield: Serves 20
Prep Time: 10 minutes
Inactive Time: 3 hours
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

2 cups Kikkoman® Panko Bread Crumbs
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup + 1 tablespoon all-purpose flour, divided
3 large eggs, divided at room temperature
2 8-ounce packages of cream cheese, at room temperature
1 cup sour cream
½ cup cane sugar
2 teaspoons vanilla extract
1 cup pure pumpkin purée
1 tablespoon pumpkin spice


  1. Preheat oven to 350ºF and line a 13x9 baking pan with parchment paper. Combine panko bread crumbs, melted butter, brown sugar, ¼ cup flour, and 1 egg in a medium mixing bowl. Stir until well moistened. Press mixture into the bottom of baking pan. Bake 10 minutes. Cool crust 10 minutes at room temperature.
  2. Reduce oven temperature to 325ºF. While the crust cools, combine all cream cheese, sour cream, cane sugar, 2 eggs, 1 tablespoon flour, and vanilla in a medium mixing bowl. Use a hand mixer on medium speed to thoroughly combine ingredients until smooth. Set aside.
  3. In a separate mixing bowl, combine pumpkin purée, pumpkin spice, and ½ cup of the cream cheese mixture.
  4. Spread remaining cream cheese mixture evenly over crust using a spatula. Spoon dollops of pumpkin topping on top of cream cheese layer and use a sharp knife to create a marble effect by dragging through cream cheese layer, avoiding the crust. Bake 45 minutes. Cool on a wire rack for 1 hour then transfer to refrigerator for 2 hours before slicing into bars.

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