Heat oven to 350°F/174°C. Grease a 8.5x4.5" loaf pan.
In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.
In a small bowl, mix all of the cheesecake ingredients together until smooth.
Pour half of the pumpkin batter into the prepared pan. Dollop the cheesecake filling on top and using a small spatula, smooth it. I then took a butter knife to slightly swirl it with the bottom layer. Pour the remaining pumpkin batter on top. Sprinkle with 2 tablespoons of granulated sugar.
Bake for 55-65 minutes, until a tester comes out almost clean. I put some foil on top in the last 15 minutes to stop the top from going too brown.
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients. Cream Cheese: If you're based in Europe and your cream cheese comes in tubs instead of packets, you'll need to pat them dry before making your cheesecake batter. Cream cheese in Europe has a higher moisture content. Storage: Keep tightly wrapped in the fridge for 5 days. Freeze slices for up to 3 months and defrost overnight in the fridge. This recipe is adapted from Smitten Kitchen’s Pumpkin Bread.