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@haruxdawn: chuột #garenadeltaforcevn #dacnhiemcontent #deltaforce #viral #fyp

Haru
Haru
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Region: VN
Tuesday 06 October 2026 12:40:20 GMT
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wibu.chng1
Wibu Chương :
happy new year
2026-10-06 14:46:32
7
tinyiko.john6
Tinyiko John :
2026-10-06 17:46:56
0
bo.minh409
Yuri :
thg cuối hài điên =)))
2026-10-06 16:49:55
0
findi3044
findi :
2026-10-06 17:49:44
0
laogangma12
Naghi9162752821082007 :
Ổ vua chuột à …
2026-10-06 15:22:06
0
fmmi19
เรียกอาตี๋น้อย :
2026-10-06 15:45:53
0
ngkhang066628
𝓴𝓱𝓪𝓷𝓰 :
2026-10-06 14:42:37
0
ngoduong031
່senku :
2026-10-06 14:38:49
0
atonaodo
Chu Anh :
ông kia bay nhanh nhể🤡
2026-10-06 15:32:32
2
hunghung4776
Hùng Mkha :
bên kia ngáo thế
2026-10-06 14:45:54
0
mynameborris
Borris :
@Foxie này chắc pha clear team nhanh hơn tuyển thủ r :))))))
2026-10-06 16:39:04
0
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📊 Nutritional Info (per serving, 12 servings total) Calories: ~150 | Net Carbs: ~4g | Protein: ~8g | Fat: ~11g | Fiber: ~1g | Total Carbs: ~5g Prep: 30 min | Cook time: 55–65 min | Chill/Rest: 6 hrs | Serves: 12 Equipment: 6-inch springform pan 🍪 Spiced Cookie Crust - ⅔ cup finely ground almond flour (70g) - 3 tbsp unflavored whey protein isolate (20g) - 3 tbsp unsalted butter (42g), divided - ¾ cup allulose (120g), divided - 2 tsp pumpkin pie spice, divided 🎃 Pumpkin Cheesecake - 9 oz reduced-fat cream cheese, softened (255g) - ¾ cup plain 0% Greek yogurt (170g) - ⅔ cup 100% pumpkin puree (150g) - 2 large eggs 🤎 Biscoff-Style Topping - ⅓ cup heavy whipping cream (80ml), divided 📋 Instructions: 1. Heat oven to 300°F. Line the base of the springform pan with parchment. 2. Mix almond flour, whey, 2 tbsp melted butter, 1 tbsp allulose, and ¾ tsp pumpkin pie spice. Reserve ¼ cup of the mixture. Press the rest into the pan. Bake the crust and the reserved crumbs on a small foil-lined section for 8–10 minutes. Cool. 3. Beat cream cheese with 58g allulose until smooth. Beat in Greek yogurt, pumpkin puree, and 1 tsp pumpkin pie spice. Add eggs on low speed just until combined. 4. Pour over the cooled crust. Bake 47–55 minutes until the edges are set and the center still jiggles slightly. Cool 1 hour, then chill at least 5 hours. 5. Heat 30g allulose over medium-low until glossy and lightly golden. Whisk in the remaining 1 tbsp butter and 30ml cream. Stir in the reserved baked crumbs and remaining ¼ tsp pumpkin pie spice until thick and spreadable. Cool until spoonable. 6. Spread the topping generously over the chilled cheesecake. 7. Whip the remaining 50ml cream with the remaining 20g allulose to soft peaks. Pipe small swirls around the edge. 8. Chill 30 minutes more before slicing. Success Notes: - Reserve and bake the extra crust crumbs so the topping gets the right cookie-butter texture. - Do not overmix after adding the eggs. - Cool the topping before spreading so it stays thick and generous. - Chill fully for tall, clean slices. #pumpkinrecipes #fallrecipes
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