Preheat oven to 350 degrees. Prepare a 9x13 baking pan with non-stick spray.
In a large mixing bowl, combine the crust ingredients and cut together with a pastry cutter (dough blender) or fork until a crumbly mixture has been formed.
Pour the mixture into the prepared pan and press into the bottom of the pan.
Bake for 20 minutes, until a light golden edge has been formed.
While the crust is baking prepare the cheesecake layer. In a large bowl, combine the cream cheese, granulated sugar, one egg, and vanilla extract. Mix with a hand mixer or stand mixer (fitted with the paddle attachment) until smooth and creamy. Set aside.
In another bowl, prepare the pumpkin layer by whisking together the pumpkin, milk, sugar, 2 eggs, salt, and pumpkin pie spice.
Once the crust is done baking, pour the pumpkin mixture on top of the crust. Spread the mixture to the edges.
Spoon lines of the cheesecake mixture all over the pumpkin layer. Using a skewer or knife swirl the cheesecake layer around to create the desired design.
Bake for 60 minutes, until set.
Cool on a wire rack for an hour and then chill in the refrigerator for at least 4 hours, best if chilled overnight.
Cut into bars after chilling. Optional: serve with whipped cream on top!