Pumpkin Cream Cheese Bundt Cake|How to make this cake

Pumpkin cream cheese Bundt cake combines generously spiced pumpkin cake with rich and creamy cheesecake. Simple to prepare, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but you can add optional toppings.
Ingredients
Cake
2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
1 cup (200g) packed light or dark brown sugar (I prefer dark here)
3/4 cup (150g) granulated sugar
1 cup (240ml) vegetable oil (see Note)
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Cream Cheese Filling
12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
1 large egg, at room temperature
1/3 cup (67g) granulated sugar
1/2 teaspoon pure vanilla extract.