I made this recipe last night using leftover barbecued chicken thigh meat. I believe that I am the original developer of this recipe when I posted it to another barbecue forum site 8 or 9 years ago. I've used chicken here but this is a good way to use up small quantities of any leftover barbecue meat. Let your imagination run wild.
BARBECUE BUFFALO CHICKEN CHEESECAKE
For the crust:
1 package Jiffy Corn Muffin Mix mixed according to instructions on the box. (You can use, but it is really not necessary, a better quality corn bread recipe.)
For the filling:
1 1/2 cups diced leftover chicken thigh meat marinated in your favorite Buffalo wing sauce
2 8 ounce packages Philadelphia brand cream cheese
1 cup sour cream
Preheat grill or smoker to 350 degrees. I used Royal Oak Premium Briquettes with mesquite. I set up my 26 3/4" Weber OTG for indirect grilling. I have a dedicated 10" springform pan that I use on the grill or smoker. Lightly oil the bottom and sides of pan. Thoroughly mix the filling ingredients. Spread the corn bread mix evenly on the bottom of the pan and place on the grill for 10 minutes - just long enough for the corn bread to set but not bake entirely. Spread the cheesecake mix evenly, I sprinkled sweet paprika over top. Place on center of grill for 1 hour, maintaining 350 degrees for first 45 minutes - close bottom vents and let grill temperature start to die out for final 15 minutes. Remove from grill and let stand for 10 minutes before releasing from pan.
My family does not eat a lot of hot and spicey. I sprinkled some Buffalo wing sauce over the top of my portion.
The basic crust and filling recipe will remain the same, but you can add barbecue rub,chopped onions, chopped peppers, hot sauce, etc. to the filling. Let your imagination and your leftover barbecue meat be your guide.