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PUMPKIN CHEESECAKE COOKIES RECIPE : These pumpkin cheesecake cookies are the greatest there are right now! They are pumpkin cookies that are extremely chewy, filled with a cheesecake filling that is creamy, and rolled in sugar that is flavored with pumpkin spice. They are the ideal treat for the autumn season, and every person who enjoys pumpkin will appreciate them.




For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tablespoon (38 g) granulated white sugar
  • ½ teaspoon vanilla

For the Spiced Sugar

  • ¼ cup (50 g) granulated white sugar
  • ½ teaspoon pumpkin pie spice

For the Pumpkin Cookies

  • ½ cup (122 g) canned pumpkin puree Libby’s
  • 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (168 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar
  • 2 egg yolks, at room temperature
  • 2 teaspoon vanilla


For the Cheesecake Filling

  1. Using parchment paper, line a small cookie sheet with the dough.
  2. A small bowl should be used to combine the cream cheese, sugar, and vanilla. I used an electric mixer to beat the mixture on medium-high speed until it became frothy and the sugar had dissolved, which took about two minutes.
    Cream cheese, cool, 6 ounces (170 grams), 3 tablespoons (38 grams) of granulated white sugar, and ½ teaspoon of vanilla extract
  3. Using a teaspoon, divide the cheesecake mixture into sixteen equal amounts and place them on the baking sheet.

    It is expected that there will be a small amount remaining in the bowl.

  4. When the cheesecake balls are completely frozen and very solid, place them in the freezer for a few minutes.

For the Spiced Sugar

  1. A small bowl should be used to combine the sugar and pumpkin pie spice. Mix everything together with a whisk, then set it aside.
    Granulated white sugar, half a cup (50 grams), and pumpkin pie spice, half a teaspoon

For the Pumpkin Cookies

  1. The oven should be preheated to 350 degrees. The parchment paper should be used to line two baking sheets.
  2. In order to remove any excess moisture, you should dry your pumpkin. In spite of the fact that this may appear strange, it is the only way that these cookies will bake correctly and not end up cakey. After spreading your pumpkin out on a tray, cover it with paper towels and set it aside. With a light press, the liquid will be absorbed. It is necessary to repeat the step at least four more times until the paper towel shows very little sign of liquid transfer. By reducing it to just under ¼ cup, it is necessary to lower it from ½ cup. Put that to the side.
    Pumpkin puree from a can, 1½ cups (122 grams)
  3. The flour, pumpkin pie spice, baking powder, baking soda, and salt should be mixed together in a medium bowl using a whisk technique. After that, put the flour mixture to the side.
    All-purpose flour, measuring 1 ¾ cups (219 g), should be spooned and leveled.Pumpkin pie spice, one tablespoon, half a teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt
  4. To make the mixture frothy, whip the butter that has been softened and the brown sugar together in a large bowl using an electric hand mixer set to high speed for approximately two minutes.
    1 cup of light brown sugar, 168 grams of unsalted butter, and ¾ cup of unsalted butter, softened
  5. After adding the egg yolks and vanilla, use a medium speed mixer to beat the mixture for one minute until it becomes pale and fluffy.
    Two yolks of an egg, at room temperature, and two teaspoons of vanilla
  6. Add the dried pumpkin, and mix everything together using a medium speed.
  7. Put the dry ingredients in the bowl and mix them together on a low speed.
  8. After using a cookie scoop with a capacity of 2 tablespoons, divide the mixture into 16 equal sections and roll them into balls. After slightly flattening each one, insert a cheesecake ball that has been frozen in the middle of each one. The cheesecake ball should then be rolled into a ball once again after the cookie dough has been used to compact it. Ensure that the cookie dough completely covers the cheesecake before serving that. The pumpkin spice sugar should be used to roll the cookie dough balls.(Be sure to store the cheesecake balls in the freezer until you are ready to use them for each individual batch of cookies.)
  9. The cookie dough balls should be transferred to the baking sheet that has been prepared. Bake six cookies at a time for twelve to thirteen minutes.
  10. The cookies should be allowed to cool for ten minutes on the cookie sheet before being transferred to a wire rack to finish cooling entirely. Then you should serve!


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