KiaDrive Newsletter Redesigned for You
KiaDrive Newsletter Redesigned for You
KiaDrive
October 2015
 
Bark and Boo
Saturday, October 31
11 am - 1 pm
Pet Costume Contest
Charleston Firefighter Calendar Models
Art Drawing: Signed Angela Alexander Print
Live Radio Broadcast with Tori Lynn NASH FM 96.9
Live Radio Broadcast with Sparkle, 95SX 95.1 FM
Join Us and Charleston Animal Society, for a Halloween Party Pet Party. Please bring a bag of dog or cat food for the Pet Food Bank.  Help us save lives. All proceeds and donations benefit Toby's Fund, Charleston Animal Society's medical fund, which saves our community's most at risk animals. 
SORENTO OPTIMA INVENTORY
$6000 GUARANTEED TRADE ON PURCHASE OF 2016 SORENTO OR 2015 OPTIMA
LAST CHANCE LUXURY SEDAN LEASE DEALS 
KIA OPTIMA $189/MONTH OR K900 $439/MONTH 
K900
LEARN MORE
Introducing Tire Source
Kia Country offers Kumho, Hankook, Yokohama, Dunlop and Michelin tires. These are approved, trusted brands that deliver the best driving experience.
You may now search Tire Source to view tires that are manufactured specifically for your vehicle.
Our Service Managers are available to answer any questions you may have, help you to choose the best tire for your vehicle or to special order tires.
Buy three tires and get one for $1 plus 2 year Road Hazard protection on all Kias.
CLAIM OFFER
ASK ABOUT OUR $500 FLOOD ASSISTANCE CERTIFICATE
Video
SEARCH INVENTORY
Pumpkin Cheesecake with Ginger Snap Crust
Here is one for the upcoming fall holidays.  Enjoy!

Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's  Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress.



CRUST
6 OZ gingersnaps (about 23), broken into small pieces
3 TBS sugar
4 TBS unsalted butter, melted

FILLING
12 OZ cream cheese, room temperature
¾ C sugar
¾ C canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 TBS plus 1 ½ TSP all-purpose flour
½ TSP coarse salt
¾ TSP ground cinnamon
½ TSP ground ginger
Pinch of ground cloves

For the crust:
Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.

For the Filling:
Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated. 
Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.   Serve immediately.
843-573-2300 843-573-2300
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