#MEwx cool, but sunny, more melting and Chocolate-pecan Cheesecake for dessert

Good morning Augusta

My Personal Weather Station in  Augusta's North end is reporting our weather conditions in real time here for your convenience.

This morning we have Sunny skies with highs in the mid 30s. Northwest winds around 10 mph. Gusts up to 25 mph this afternoon.

Tonight it will be clear with Lows of 15°F. Northwest winds around 10 mph with gusts up to 20 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The outdoor temperature is 24.1°F, the humidity is 22% and the Dew Point is -9.2°F.

The wind direction is Northwest between 1.8 MPH and 2.5 MPH with a Wind chill of  24.1°F.

The Relative pressure is 30.14, the Absolute pressure is 29.93 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:31 A.M., Sunset is 6:58 P.M., Moonrise is 12:29 P.M., Moonset is 10:06 A.M. and the moon phase is Waning Gibbous being 67% illuminated.

Augusta's RAW METAR readings are:

METAR KAUG 261053Z AUTO 30004KT 10SM CLR M04/M16 A3019 RMK AO2 SLP228 T10441161

We had melting yesterday, no rain or snow.

Yesterday's recipe with Pecans in it was so well received that I thought I'd add another one featuring Pecans.

Chocolate-pecan cheesecake

PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
SERVINGS: 8

3 Tbsp bran cereal crumbs
¼ tsp ground cinnamon
¼ c + 2 Tbsp unsweetened cocoa powder
½ tsp instant coffee
⅓ c boiling water
8 oz fat-free cream cheese, softened
4 oz reduced-fat cream cheese, softened
½ c fat-free ricotta
⅔ c confectioners' sugar
2 eggs
1 egg white
2 tsp pure vanilla extract
½ oz bittersweet chocolate, shaved
2 Tbsp finely chopped pecans

1. POSITION an oven rack in the bottom third of the oven. Preheat the oven to 325°F. Coat the bottom and sides of an 8" springform pan with cooking spray. Combine the cereal crumbs and cinnamon in a bowl. Sprinkle evenly over the pan bottom. Set aside.
2. COMBINE the cocoa powder, coffee, and water in a bowl. Stir until smooth. Set aside.

3. COMBINE the cream cheeses and ricotta in an electric mixer bowl. Beat at medium speed until smooth. Add the sugar. Reduce the speed to low and beat to incorporate. Add the eggs and egg white one at a time, beating until blended. Add the vanilla extract. Blend until smooth. Add the cocoa mixture and stir until completely incorporated. Pour into the prepared pan.

4. BAKE for 30 to 35 minutes, or until the outer edges are set but the center still jiggles. Sprinkle the chocolate shavings and pecans evenly over the cheesecake. Return the cheesecake to the oven and bake for 2 to 3 minutes, or until the chocolate melts.
5. REMOVE to a rack to cool to room temperature. Cover and refrigerate overnight. Remove the sides of the pan and cut into 8 wedges.

NUTRITION (per serving) 168 cal, 11 g pro, 19 g carb, 12 g sugar, 1 g fiber, 6 g fat, 2 g sat fat, 270 mg sodium