Hi Brenda! That’s such a thoughtful use for a recipe. This pie isn’t ideal for freezing, as the texture can change once thawed. A baked cheesecake freezes much better and is a great make-ahead option for gifting and gatherings.

Hi Suzi! I love hearing this! So this has been a family favorite for a few generations now. I grew up in California but my grandparents (from Rocky Mountain region and Midwest) started the tradition. It has been a holiday favorite every Christmas. I love that you are carrying on the tradition of your grandma. I would imagine it brings back sweet memories of her every time you make it. Also, what a milestone living to 101 is!!
This pie is definitely soft, creamy and a bit challenging to cut. The best tip I have is to make sure it is fully chilled and use a sharp knife wiped clean between cuts. Even doing this, the pie often has a mind of its own when serving.
Thank you so much for being here and Happy New Year!

Hi Lauren! Great question! For the best texture and flavor, I don’t recommend mixing the filling and topping together.

This pie is baked in two stages on purpose. Baking the cream cheese filling first allows it to set into a smooth, creamy custard. Adding the sour cream topping afterward lets it bake gently on top, creating that classic silky layer and light tang without sinking in.

If you mix everything together from the start, the pie will still bake, but you’ll lose the distinct layers. The texture tends to be heavier and less creamy, and the flavor won’t have the same contrast.

So for true old-fashioned results, stick with the layered, two-step method.

Hi Peter! I love your idea of adding raspberries to the sour cream layer. So fun to know that worked well! With cherry pie filling though, I wouldn’t recommend baking it in. The extra liquid can make the sour cream topping watery and the cherries a bit mushy. I think it will be much more reliable to spoon the filling on cold after baking. It sounds like you’ve made some really fun variations already and I’d love to hear how the cherry version turns out for you!

@Heather, I’m also curious about the baking aspect (not answered below). In the past I’ve made this mixing raspberries into the sour cream topping and then doing the 10 min bake. wondering about baking a canned cherry filling or just apply cold.

Hi Lisa! I love this question. I personally don’t recommend eliminating the sour cream topping. It really compliments the cream cheese base. A fruit compote is wonderful served over each chilled slice. You could top the whole chilled pie with chilled compote if you prefer, but it does make serving a little trickier. I hope you enjoy. This is one of my all time favorite pies.