Pour the cheesecake batter over the crust, spreading it evenly. Carefully pour the pumpkin pie filling over the cheesecake batter, ensuring even coverage.
Bake for 40 to 45 minutes on the center rack of your oven. Optionally, you can use a hot water bath by placing a deep tray filled with hot water in the oven.
After baking, allow the cheesecake to rest in the oven with the door cracked open for 1 hour. Then, cool to room temperature before chilling in the fridge for a few hours.
Once chilled, remove the cheesecake from the pan, peel off the parchment paper, and cut into squares. Enjoy your delicious creation!