Cinnamon Cream Cheese Loaf Cake

This is a little recipe my mom whipped up, seeing a block of cream cheese in the fridge and using it as inspiration. She used a basic loaf recipe to start, but changed it up a lot. This makes a nice, comforting snack cake. The cake itself gets some flavor from cinnamon, and is slightly moist, but it's the cream cheese filling that really makes it decadent and pulls it all together. It's rather quick to make and I think it even gets better with age, not that it sticks around for very long.

Cinnamon Cream Cheese Loaf Cake
2 large eggs
1/2 cup oil
1/2 cup milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose (plain) flour
1/3 cup granulated (white) sugar
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
CREAM CHEESE FILLING
1 package (8 ounces / 250 grams) cream cheese, softened
1/3 cup granulated (white) sugar
1 large egg

Preheat oven to 350◦F. Grease an 8x8 inch square pan.
In a large bowl, beat the eggs until frothy. Beat in the oil, milk, and vanilla. Stir in the remaining dry ingredients. 
In a separate small bowl, beat the filling ingredients together until smooth.
Spread half of the batter in prepared pan. Top evenly with the cream cheese mixture. Spread carefully with remaining batter. Bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean. This can be served warm, but is much better well chilled just like a cheesecake.