Combine all ingredients in a medium bowl using a spoon or spatula.
Using a small spoon, spoon pumpkin on to cheesecake filling a few spoonfuls at a time. Then using a toothpick, gently swirling the pumpkin into the top of the cheesecake. The toothpick should just barely grab the cheesecake filling. A few notes: The pumpkin is "heavy" relative to the cheesecake, so it will sink a little into the cheesecake giving you that wonderful pumpkin flavor throughout. So that you get the pumpkin swirl on top, just add a few spoonfuls at a time so that it doesn't sink too much before you can swirl it. And if you don't want much pumpkin in the middle of the cheesecake layer, just use less of the pumpkin mixture AND swirl as soon as you spoon it onto the cheesecake layer so it doesn't have time to sink. Finally, there is no right or wrong here, have fun with it and add more pumpkin and swirls as needed or desired.
Bake 30 minutes, then cover with foil and bake an additional 10 minutes or until set (filling should jiggle only slightly when pan is gently shaken).
Cool completely in pan. Cover pan loosely with wax paper and chill in the refrigerator until firm --about 2 hours.
Gently lift the parchment paper and squares from the pan. Gently pull parchment paper away from sides. Cut into 16 squares.
Make ahead: Store in the refrigerator, covered until you cut into squares.
Once cut, store in the refrigerator in a sealed container.