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Preheat the oven to 350 degrees F
Line a loaf pan with parchment paper and/or spray with nonstick
First, start by making the pumpkin bread batter in a large mixing bowl. Combine the butter and sugar, mix until combined using an electric hand mixer or stand mixer
Add in the eggs, vanilla, milk and pumpkin puree
Mix until combined
Add in the dry ingredients and mix just until combined
Now, set the batter aside and make the cheesecake filling
Combine all of the cheesecake swirl ingredients together in a mixing bowl using an electric hand mixer
Scrape the sides and continue mixing as needed until you get a smooth texture
Next, pour about ⅔ of the pumpkin bread batter into the lined/greased loaf pan
Pour the cheesecake filling layer on top of the pumpkin batter
Smooth in an even layer
Lastly, add the remaining pumpkin bread batter and spread evenly until the cheesecake layer is completely covered
Bake in the oven for a total of 60-65 minutes. However, after 45 minutes, I covered the top with a piece of aluminum foil to prevent any burning as the loaf continued baking
Remove from oven and let cool completely
Once cooled, slice and enjoy!