From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • One 9-inch unbaked pie shell
  • One 20-ounce can cherry pie filling
  • One 8-ounce package cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 cup sour cream
  • Nutmeg

Place cherry pie filling in pie shell and bake at 425 degrees for 15 minutes.  Meanwhile, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.  Lower oven temperature to 350 degrees.  Gently spoon cheese mixture over cherries.  Bake 30 minutes.  Cool.  Spread sour cream over top of cooled pie, sprinkle with nutmeg and refrigerate until served.