Prepare your baking sheet. Preheat your oven to 350°F and spray a 9x13 lipped baking sheet with nonstick cooking spray.

Make the cheesecake mixture. In a medium bowl, use a hand or stand mixer to combine the cream cheese with the sugar, almond extract, and egg. Beat until smooth and creamy.

Transfer to a piping bag. Transfer the mixture into a piping bag and set it aside. Clean your medium bowl for the cake mix step.

Mix the dry ingredients. In a large bowl, stir together the flour, pumpkin pie spice, ground cinnamon, salt, and baking powder, and set aside.

Combine the wet ingredients. In your cleaned-out medium bowl, combine the pumpkin puree with the granulated sugar, brown sugar, butter, and whole milk.

Beat in the eggs. Add the eggs to the mixture and beat until well mixed and fluffy.

Add the wet to the dry. Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the wet into the dry until well incorporated and there are no dry bits remaining.

Add a layer of cake batter to the baking sheet. Pour half of the batter into the prepared baking dish and spread it into an even layer.

Pipe in the cheesecake. Use the cream cheese mixture in the piping bag to pipe lines and swirls into the batter.

Top with more cake mix. Pour the remaining cake mix into the dish and smooth it out to the edges of the dish.

Swirl. Use a skewer or thin spoon handle to swirl the cake mixture around until the cheesecake mix is evenly swirled but not entirely mixed in.

Bake. Bake uncovered for 30 minutes or until a toothpick inserted into the center comes out clean.

Make the topping. While the cake bakes, make the topping by combining the Cool Whip, cream cheese, and granulated sugar until smooth and placing it in the refrigerator until ready to serve.

Cool and serve. Allow the cake to cool before serving with the topping.