Pumpkin Cheesecake Swirl Bars

0 Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
1 In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2 In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
3 Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
4 In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and continue beating until fully incorporated.
5 Spread about 2/3 of the pumpkin bread batter into the prepared baking pan, smoothing it out into an even layer.
6 Carefully spread the cream cheese mixture evenly over the pumpkin batter. It helps to drop spoonfuls of the cheesecake mixture across the surface and then gently smooth it out.
7 Dollop the remaining pumpkin bread batter on top of the cheesecake layer. Use a butter knife or skewer to gently swirl the pumpkin and cheesecake layers together, creating a marbled effect.
8 Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cheesecake layer should be set but still soft.