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In a medium mixing bowl, add the softened cream cheese, marshmallow creme, and powdered sugar. Using a hand mixer or sturdy spatula, beat until the mixture is completely smooth and fluffy.
Add in 2 tablespoons of dulce de leche and mix well until fully combined for that classic caramel flavor.
Gently stir in the chopped pecans, saving a few for topping later if desired.
Spoon the cheesecake mixture into a serving bowl or small platter.
In a small microwave-safe bowl, combine the remaining 2 tablespoons of dulce de leche with ½ teaspoon of milk. Microwave for 10-15 seconds, then stir until thin and pourable. Drizzle this warm caramel sauce over the dip.
Top with additional chopped pecans and a generous sprinkle of Maldon salt flakes.
Serve immediately with apple slices, cookies, or pretzels for dipping.