Use a hand held mixer or stand mixer with the whisk attachment on. Add the softened cream cheese into the bowl and whisk on medium speed until creamy.
Add in the sugars, sour cream, pumpkin puree, pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Mix until well combined.
Add in the egg and egg yolk. Whisk on a low speed just until combined.
Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top.
Tap the pans on the counter a few times to release air bubbles.
Bake for 15-17 minutes. The top should look set and middle should still have a little jiggle to it.
Remove from oven and cool on the counter until the cheesecakes are room temperature.
Place the cheesecakes (still in the pan) in the fridge for at least 3 hours to chill.
When ready to eat remove from the muffin tins, remove the paper liners, and top with whipped cream.