Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill.

Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what raises this cheesecake above all others is the inspired addition of three ingredients: Bailey’s Irish Cream to impart a silky nip, and orange and lemon zest to lend a tang. For a chaser, set out a batch of Watkins’ Grand Marnier truffles rolled in Texas pecans. Your guests won’t go until they get some.

Citrus Cheesecake

What raises this cheesecake above all others is the inspired addition of three ingredients: Bailey’s Irish Cream to impart a silky nip, and orange and lemon zest to lend a tang.

Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter (room temperature)

Combine ingredients in a food processor or mixer until they can be formed into a ball. Press onto sides and bottom of an ungreased 9-inch pie pan or springform pan.

Cheesecake Filling

2 cups (16 ounces) cream cheese (room temperature)
2/3 cup sugar
2 eggs
2 egg yolks
1/4 cup whipping cream
1/4 cup sour cream
2 1/2 tablespoons vanilla
Zest of 1/2 lemon
Zest of 1/2 orange
1 tablespoon Bailey’s Irish Cream or other liqueur

Preheat oven to 350 degrees. Combine cream cheese, sugar, eggs, and egg yolks in a food processor or mixer until smooth (5 minutes). Add remaining ingredients and mix thoroughly. Pour into crust and bake approximately 1 hour or until a toothpick inserted in center comes out clean.

Sour Cream Topping

2 cups (16 ounces) good quality, thick sour cream
1/4 cup sugar

Mix ingredients with a wire whisk in a chilled bowl. Spread on cooled cheesecake. Chill cheesecake at least 5 hours before serving.

Chocolate–Grand Marnier Truffles

1 1/4 cups heavy cream
16 ounces Nestlé semisweet chocolate chips
1/2 cup unsalted butter
1/4 cup Grand Marnier or Bailey’s Irish Cream
Zest of 1/2 orange
1 1/2 cups pecans, ground or finely chopped

In a heavy, nonreactive pan bring cream to a boil. Immediately remove from heat and stir in chocolate and butter until smooth. Add liqueur and orange zest and chill overnight. Shape into 3/4-inch balls and roll in pecans. Makes 6 dozen.