Preheat oven to 350° F.
Cut the top off the pumpkin to create a pumpkin bowl. Scoop out all the seeds and stringy bits making sure the inside walls are scraped (save seeds for roasting).
In a stand mixer using the paddle attachment, combine cream cheese, sugar, egg and yolks until incorporated.
Add in pumpkin puree, vanilla, cinnamon and pumpkin pie spice to cream cheese mixture and continue to mix until smooth.
Transfer cheesecake filling into the pumpkin and place on a lined baking sheet.
Bake for 40-45 minutes or until cheesecake is set. Cool then place in fridge to cool completely.
Top cheesecake with maple syrup sweetened whipped cream.