Dear Sun Spots: I have 13 shoe boxes filled with 2-inch square pieces of fabric, all colors and designs. They are great for making quilts, pillows, pot holders and more. They are free to anyone who might be interested. Please phone 783-3079. – Anita Iler in Auburn.

Dear Sun Spots: I’m looking for a recipe for pumpkin cheese cake. If someone can please help me I’d love to have this recipe. Thank you. – Patty S., Wilton.

Answer: In addition to responses from readers, you might enjoy the following featured in Bon Appétit November 1993.

Bon Appetit Pumpkin Cheesecake Ingredients Crust: 1½ cups ground gingersnap cookies, 1½ cups toasted pecans (about 6 ounces), ¼ cup firmly packed brown sugar, ¼ cup (½ stick) unsalted butter, melted.

Ingredients Filling: 4 8-ounce packages cream cheese, room temperature, 1 2/3 cups sugar, 1½ cups canned solid pack pumpkin, 9 tablespoons whipping cream, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 4 large eggs, 1 tablespoon (about) purchased caramel sauce, 1 cup sour cream.

Method For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Method For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Method: Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared one day ahead. Cover and refrigerate). Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Serves 10.

Low Fat Pumpkin Cheesecake (www.about.com) Ingredients: 15 ginger or vanilla wafer cookies (such as Mi-Del brand), cooking spray, 1 8-ounce pack fat free cream cheese, softened, 1 8-ounce pack light cream cheese, softened, 1 cup low-fat cottage cheese, 1 egg, 4 egg whites, zest and juice of 1 lemon, 1 cup sugar, 2 cups seasonal berries.

Method: Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs-or place cookies in a large resealable bag and crush with a rolling pin. Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool. Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours. Top with berries. Serves 12.

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