Line a 9"x13" baking dish with parchment paper.
Pour 3/4 of pumpkin bread mixture in an even layer on the bottom of the baking dish leaving about 1/4 for the marbled topping.
Next, evenly pour the cheesecake mixture directly on top of the pumpkin bread layer.
Drop spoonfuls of the pumpkin bread mixture on top of the cheesecake layer like a checkerboard. Then, using a butter knife swirl the cheesecake and bread spoonfuls together for a marbled look. BE CAREFUL not to swirl the bottom bread layer into the cheesecake.
Place bars in the oven and bake for 30-35 minutes until top is no longer jiggly and a butter knife runs through and comes out clean.
Remove bars from oven and let cool completely before placing in the fridge for about 1 hour to chill. Slice into 16 bars.