Prepare the Pillsbury Pumpkin Quick Bread & Muffin Mix according to the directions on the package.

Lightly grease a 9x13-inch baking dish with nonstick cooking spray or butter.

Pour the prepared pumpkin batter into the dish and spread it into an even layer.

Prepare the no-bake cheesecake mixture according to the package directions. Mix until smooth and creamy.

Using an ice cream scoop, place 6 large scoops of cheesecake mixture evenly across the top of the pumpkin batter.

Use a butter knife to gently swirl the cheesecake mixture through the pumpkin batter.

Don't completely mix the two together! You want to keep distinct ribbons of cheesecake throughout the pumpkin cake.

Bake according to the directions on the back of the pumpkin bread mix package.

The cake is ready when the pumpkin portion is baked through and a toothpick inserted into the pumpkin cake comes out clean or with a few moist crumbs.

Allow the cake to cool completely before slicing. This gives the cheesecake swirls time to set and makes cleaner slices.

Cut into squares and serve for the perfect easy fall dessert!