In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt and baking powder.
In a large bowl, use a whisk to combine the sugar, pumpkin, oil and eggs until smooth. Then mix in the water. Add the dry ingredients and whisk just until combined. Reserve 1 cup of the pumpkin batter and set it aside. Scrape the rest of the pumpkin batter into the prepared loaf pan.
Spoon the cheesecake batter on top of the pumpkin batter in the pan. Spoon the remaining pumpkin batter on top. Use a knife to swirl them together.
Bake for 60 to 75 minutes, until a knife or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then pop the bread out onto a rack to cool completely.