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Rabab Music Lab

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Thursday 05 November 2026 13:30:25 GMT

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

zama nom songs jorka bro

2026-11-05 21:49:22

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:32

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:26

0

🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:47:59

0

🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:37

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:19

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:16

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🌸 𝓝𝓪𝓳𝓮𝓮𝓫 𝓴𝓱𝓪𝓷 🌸 :

2026-11-05 21:48:08

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ilp Jan khan :

💞💞💞

2026-11-08 13:11:21

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Imran Khan 12 :

🥰🥰🥰

2026-11-08 07:35:58

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💩My funny video😂😂😂 :

😹😹😹

2026-11-07 17:25:58

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محمد تواب :

[Rose][Rose][Rose]

2026-11-07 15:07:58

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younsa khan :

[Broken heart][Broken heart][Broken heart]

2026-11-07 12:19:06

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Saed Muhammad :

❤️❤️❤️

2026-11-07 10:19:43

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khanzallah tanha5555 :

❤️❤️❤️

2026-11-07 09:30:22

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کمال،،،کمال :

[Red heart][Red heart][Red heart]

2026-11-07 08:43:42

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🇦🇫🇦🇫🇦🇫🇦🇫💪💪💪✌✌💔💔💔 :

🥰🥰🥰

2026-11-07 07:22:26

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AllahDad Khan :

❤️❤️❤️

2026-11-07 05:28:37

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Latif Ullah :

🥰🥰🥰

2026-11-07 04:51:24

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Roman namat khal :

💔💔💔

2026-11-07 03:56:57

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Rahim Jan Khan :

🥰🥰🥰

2026-11-06 15:18:11

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ramazan Armani :

♥️♥️♥️

2026-11-06 14:21:52

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kala Khan galval :

🥰🥰🥰

2026-11-06 13:36:47

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Jani :

😂😂😂

2026-11-06 12:15:10

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عمر افغان :

❤️❤️❤️

2026-11-05 14:37:04

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honor of kings #fotolive #HonorofKings #Hokstudio #hok #wallpaper

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Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

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